
MARY ESTELLE FRANKLIN 


FOR 


PINEAPPLE and GRAPEFRUIT 

DELICACIES 


FROM THE 


Puddings 
Preserves 
Confections 
Cakes and 


Beverages 

Salads 

Ices 

Entrees 

Marmalades 


Pastry 


Copyrighted 1914 by Isle of Pines Co-operative Fruit Co. 

ISLE OF PINES CO-OPERATIVE FRUIT CO 

44 FEDERAL STREET, BOSTON, U. S. A. 


































































































































































































































































. T X 8\\ 

.Fl 

Three Excellent Reasons 
for Studying This Book 


This book of original recipes has a threefold 
purpose:— 

(1) . Briefly to call attention to the Isle of Pines, 
—what Americans are doing there in pineapple and 
grapefruit culture. 

(2) . To introduce to a discriminating public the 
superlative quality of Ambro Brand products and to 
set forth some of the uses of these products either 
in their natural condition as grown on the plantations 
of the Isle of Pines Co-operative Fruit Company or 
as preserved at 110 Broad St., Boston. 

(3) . To stimulate interest in the Co-operative 
Profit-sharing, Monthly Payment Plan under which 
several hundred residents of New England are 
engaged in raising and marketing pineapples and 
grapefruit without individually buying land or taking 
time away from their everyday occupations. 


If you are anxious to make money—to enjoy 
the full earnings of your savings, we advise 
... i you to read in full the material on the back 
pages of this book and to fill out and mail 
the coupon on the last inside page. 


© Cl, A 3 8 8 314 
A10V -9 1914 

























AMERICAN ENTERPRISE ON THE ISLE OF PINES 



P. J. Evans 

Founder of the Isle of Pines 
Co-operative Fruit Co. 


American enter¬ 
prise has accom¬ 
plished more on 
the Isle of Pines 
since the Spanish 
American war 
placed this beauti¬ 
ful island in its 
true perspective 
than Spanish and 
native occupation 
had brought to 
pass since Colum¬ 
bus landed there 
in 1492. 

It is within a dec¬ 
ade that the is¬ 
land has been 
transformed from a health resort for wealthy 
Spaniards and Cubans into a veritable land of 
fulfillment of agricultural promise. And fully 
three-fourths of the inhabitants are such men, 
women and children as one meets in a thriving 
New England town. Capital and industry 
in cc-operation are writing history and build¬ 
ing fortunes in this lovely gem of the 
Caribbean. 

One of the first organizations to realize the 
possibilities of money making through pine¬ 
apple and grapefruit culture for northern 
markets was the Isle of Pines Co-operative 
Fruit Co., of 44 Federal St., Boston. 

This company owns a large tract of land on 
the Isle of Pines. It is the intention eventu¬ 
ally to plant six hundred and forty acres upon 
the basis of five thousand pineapple plants to 
the acre and seventy grapefruit trees to the 
acre, —an approximate total of one million six 
hundred thousand pineapple plants and twenty- 
two thousand four hundred grapefruit trees. 

It takes eighteen months to raise a crop of 
pineapples and four years to raise grapefruit. 
After fruiting, pineapple plants furnish addi¬ 
tional slips for continuous transplanting and 
the grapefruit trees increase in bearing capac¬ 
ity with age until they bear fifteen to twenty 
boxes to the tree. 

Because of the length of time, the physical 
effort involved, and the great amount of capi¬ 
tal necessary for such an extensive develop¬ 
ment, the property is divided into 80-acre 
sections, to be separately developed and oper¬ 


ated as “Series A” Plantation, “Series B” 
Plantation and so on. 

MONTHLY PAYMENT PLAN 

In developing these various plantations 
monthly payment of bills is required for 
salaries to laborers, foremen, nurserymen and 
manager, upkeep of equipment, fertilizer, 
feed for mules and horses, and chemicals for 
spraying plants and trees. 

The ground must be ploughed and harrowed 
at intervals, trees must be pruned and cared 
for to assure good growth and first quality 
fruit, and in order to meet these monthly ex¬ 
penses the idea of selling profit-sharing cer¬ 
tificates was adopted. 

The Company has issued and offers for sale 
a limited number of profit-sharing certificates 
in “Series B” Plantation which may be 
purchased upon the monthly payment plan. 
The net profits from this plantation are to be 
divided equally ,— one-half to the one thous¬ 
and profit-sharing certificates, in proportion 
to the amount paid by each certificate holder, 
and the other half to the Company. 

This proposition that we are placing before 
the public will not pay tremendous dividends 
at once ; but its earning power should increase 
steadily from year to year and pay richly for 
the waiting. 

The earnings are coming from actual pro¬ 
duction of food products and not from specu¬ 
lation. The plan is co-operative and profit- 
sharing without fixed limitation of earning 
capacity. 

Hard thinking and careful planning Create 
money-making opportunities. Over and over 
again the brain power of one man has made 
fortunes for many others ; and if your 
thoughts turn to money-making, you should 
send to us for full particulars of this enterprise. 

To learn of our Co-operative Profit-sharing 
Plan read what Mr. P. J. Evans has to say in 
the closing pages of this Cook Book. If his 
statement proves as interesting as we think it 
will, fill out and mail the coupon on the last 
page and you will receive full particulars re¬ 
garding our plan, and a beautifully illustrated 
Isle of Pines book and other printed matter in 
the next mail without expense or obligation 
on your part. 


ISLE OF PINES CO-OPERATIVE FRUIT CO. 

44 Federal St., Boston, U. S. A. 






THE PINEAPPLE 

HE pineapple is a native of tropical America. It is found wild 
in sandy maritime districts in the north-east of South America, 
but has been very much improved by cultivation. The first 
particular account of the pineapple was given by Oviedo in 
1535, and it first began to be cultivated in Holland. Great 
care is requisite in the cultivation of the pineapple which, 
without cultivation, is generally fibrous and coarse, with little sweetness or 
flavor and with it one of the most delicate and richly flavored of fruits. Its 
size also very much depends on the cultivation. The size varies from one to 
twelve pounds in weight. There are many varieties of the pineapple in culti¬ 
vation. A spirituous pineapple rum is made from the pineapple in some warm 
countries, and also the fiber from the pineapple has many uses. 

Pineapples are also said to contain strong medicinal qualities both in 
throat and stomach affections. Finely sliced, then well chilled and sugared, 
pineapple is a favorite first course both for breakfast and luncheon. Ground 
pineapple is a good addition to ice-cream and makes a most delicious water ice. 
As a pudding sauce, or in a pudding itself, pineapples can be brought on daily 
without becoming monotonous, and, for winter use, they rank as one of the 
most satisfactory fruits, both in the natural state and preserved. 

The Smooth Cayenne Ambro Brand pineapples raised on the plantations 
uf the Isle of Pines Co-operative Fruit Co. at Westport, Isle of Pines, are 
unsurpassed in size, tenderness, juiciness and richness of flavor. 



Mary Estelle Franklin 



BEVERAGES AND PUNCHES 


MANHATTAN PUNCH 

Use four cupfuls of water and four of sugar 
boiling together five minutes; add the liquid 
from one cupful of raisins boiled with one 
pint of water; then strain the juice of three 
lemons, six oranges, and one cup of mixed 
fruit juice, grape, grapefruit and peach juice. 
Cut one Ambro Brand pineapple into small 
pieces; add to these a cupful of strawberries 
or maraschino cherries, four bananas cut in 
slices, and one orange sliced and cut in small 
pieces. This will take two quarts of carbon¬ 
ated water. Ice the fruit juice, and, when 
ready to serve, add the water to make the 
right strength. The fruit goes in last. This ' 
amount serves twenty-five persons. 


PINEAPPLE CORDIAL 

The white of one egg, four tablespoons 
pineapple juice, one teaspoon lemon juice, one 
teaspoon of sugar, a few grains of salt. Beat 
until frothy, and add remaining ingredients, 
and lastly one tablespoonful of cordial. 
Serve immediately. 


NUANO PUNCH 

Add to three quart bottles of Ambro Brand 
pineapple juice, the juice of three lemons, a 
pound of sugar, and six slices of pineapple 
cut in small pieces. Serve in a punch-bowl 
with a generous quart of plain or carbonated 
water and a large piece of ice. This makes 
over a gallon. It should stand on ice to chill 
before serving. This recipe will serve twelve 
or fifteen persons and is most delicious. 


PINEAPPLE-ADE MOUSSE 

For a cool drink in summer fill a goblet one- 
third full of pineapple-ade and on top of that 
fill the goblet heaping full with strawberry 
mousse or vanilla ice-cream, as desired, and 
decorate top with glaced strawberries. 


WESTPORT TEA 

Add one or two tablespoonfuls of Ambro 
Brand concentrated pineapple syrup to a cup¬ 
ful or glassful of hot or iced tea. If served at 
the dining table, its proper place is with the 


opening course and never with or after cake, 
preserves, ices, or sweet deserts. It fills a 
double function at the beginning in rendering 
the palate more sensitive to the flavor of the 
good things to follow and in providing the 
stomach in advance with a positive aid to the 
digestion of the food. 


POMONA PUNCH 

Add to two quarts Ambro Brand pineapple 
juice two lemons and two oranges sliced thin, 
one quart of fine large strawberries or rasp¬ 
berries, one quart of a good sparkling mineral 
water and a pound of sugar. Serve in a 
punch-bowl or large glass pitcher with plenty 
of ice. 


PINEAPPLE-ADE 

Pare and slice some very ripe pineapples. 
Then cut the slices into small pieces. Put 
them with all their juice into a large pitcher 
and sprinkle among them plenty of powdered 
sugar. Pour on boiling water, allowing a 
small half-pint to each pineapple. Cover the 
pitcher and let it stand till quite cool, occa¬ 
sionally pressing down the pineapple with a 
wooden spoon. Then set the pitcher for a 
while on ice. Lastly strain the infusion into 
another pitcher and transfer it into glasses, 
putting into each glass some more sugar, and 
a little ice. This is a most delicious beverage 
on a warm day. 


TANGO PUNCH 

One cup of sugar, one pint of Apollinaris, 
one-half cup of lemon juice, one cup of Ambro 
Brand Concentrated pineapple syrup, one cup 
of raspberry syrup, and two cups of tea in¬ 
fusion. Pour tea over sugar and as soon as 
the sugar has dissolved, add remaining ingre¬ 
dients. Strain into a punch-bowl over a large 
piece of ice and add more sugar if necessary. 


FRUIT PUNCH 

This requires one pint of strawberry juice, 
juice of six lemons, juice of three oranges. 
Fill glasses half-full of fruit mixture, and 
pour over it two tablespoons of sugar syrup. 
Add a tablespoon each of sliced bananas and 











4 


ISLE OF PINES COOK BOOK 


Ambro Brand pineapple. Fill glasses with 
ice-water; stir well and put a teaspoonful of 
whipped cream on the top. 


CARAMEL PINEAPPLE-ADE 

For pineapple-ade, put a pound of granu¬ 
lated sugar in a frying pan, stir constantly 
until it browns and becomes liquid. Then add 
one pint of water; cover; and cook slowly 
until it is all dissolved. Bottle for future use. 
When desired, sweeten pineapple-ade with 
this syrup to obtain a new and delicious 
beverage. 


CUPID PUNCH 

Add to five quarts of unfermented grape 
juice the juice of twelve lemons and sugar to 
taste, cut three oranges into thin slices, and 
add one quart of Ambro Brand pineapple 
juice, and one pint of sour cherry juice. 


When ready to serve, place a piece of ice in 
the bowl. Stand a cupid in a few ferns and 
roses in the top of ice in which a hole is made, 
and then pour punch in the bowl. A wreath 
of grapes or flowers can be placed at the base 
of the bowl on a large centerpiece, which is 
very effective. 


WALDORF PINEAPPLES 

Slice Ambro Brand pineapples on a slaw- 
cutter or very thin with a knife. Mix with 
confectioners’ sugar to taste, and add one 
tablespoonful Kirsch, and one teaspoonful of 
orange curacoa. Set on ice till ready to serve. 


PUNCH JULEP 

To make two gallons—Two dozen oranges, 
two dozen lemons, one dozen bananas, one 
quart Ambro Brand pineapple juice, two 
quarts strawberries, six pounds sugar. 


SALADS 


APPLEDORE SALAD 

Shred or slice fresh Ambro Brand pineapple. 
Use as much apple by measure as you have 
pineapple, and mix them well together. Moist¬ 
en with part of the mayonnaise and use the 
remainder for decorating the salad. Garnish 
with cherries and serve, piled high on the 
lettuce. If preferred, a cream dressing may 
be substituted for the mayonnaise. 


LETTUCE STUFFED WITH PINEAPPLE 

Arrange on a large, round, glass dish a head 
of lettuce with the leaves nicely trimmed and 
the center removed. Fill the center with two 
cups of Ambro Brand pineapple cut in small 
pieces, and on top arrange half peaches filled 
with cream cheese and chopped olives. Deco¬ 
rate salad with water-cress and radishes cut 
in the shape of waterlilies. Marinate with 
French dressing. 


EDAM SALAD 

Marinate one cup of Ambro Brand pineapple 
cut in pieces and one-half cup of peaches with 
French dressing. Drain, add boiled dressing. 
Chill, and serve on a bed of water cress, and 
sprinkle with Edam cheese. 


STUFFED TOMATOES 

Peel tomatoes and scoop centers and fill 
with Ambro Brand pineapple dice, mixed with 
the following mayonnaise dressing. Mix 
together one tablespoon of sugar, one tea¬ 
spoon of salt, one tablespoon mustard and a 
few grains of cayenne. Mix this into the 
yolks of three eggs and gradually beat in 
with wire whisk, drop by drop, three-fourths 
cup of olive oil, then gradually stir in a scant 
one-fourth cup of vinegar and the juice of one 
and one-half lemons. Stir together vigorously 
and put on the ice and chill until ready to use. 
Place each tomato on lettuce leaves and fill. 
In the top of each, place a radish cut in the 
shape of a chrysanthemum and arrange five 
strips of red pimentos starting from the rad¬ 
ish to the edge. 


PINEAPPLE SALAD 

Take a slice of Ambro Brand pineapple 
which has been already sweetened, and put 
on fresh, crisp lettuce leaves, and pour over 
mayonnaise dressing, which has had one cup 
of heavy cream beaten into it. Then sprinkle 
over the top chopped walnut or pecan nut 
meats. 










ISLE OF PINES COOK BOOK 


5 


STUFFED TOMATOES WITH PINEAPPLE 

Peel medium-sized tomatoes, scoop out cen¬ 
ters and fill with chopped Ambro Brand pine¬ 
apple, mixed with the following Russian dres¬ 
sing: One cup mayonnaise; two teaspoons 
finely chopped pimentos, one teaspoon tarra¬ 
gon vinegar, two teaspoons of both red and 
green peppers chopped fine, one-half teaspoon 
paprika, one-fourth teaspoon salt, three- 
fourths cup of olive oil and one-half cup of 
chili sauce. Prepare the mayonnaise in the 
usual manner then to a cup and a half of 
dressing, gradually beat in an extra half cup 
of oil, then the chili sauce, seasonings, vine¬ 
gar, and finely chopped vegetables. Decorate 
top with thin strips and diamonds, cut out 
of a cucumber paring. 


BELLEVUE SALAD 

Cook celery roots and after chilling, thinly 
slice, arrange with sliced beets, Ambro Brand 
preserved pineapple and pistachio nuts on a 
brd of escarole. Pour over a French dressing 
made as follows: Three-fourths tablespoon 
of tarragon vinegar, add one-fourth tablespoon 
of cider vinegar, five tablespoons of olive oil, 
one and one-half tablespoons of mayonnaise, 
one-eighth teaspoon of mustard, one-eighth 
teaspoon of pepper, one half teaspoon salt. 
Add to this one and one-half tablespoons of 
pimento chopped fine and two tablespoons 
green peppers that have been seeded and just 
a slight shake of tabasco sauce. 


PINEAPPLE* AND WATERMELON SALAD 

Select a very ripe watermelon. Break up 
the pink portion lightly with a silver fork, and 
add to it Ambro Brand pineapple, shredded; 
and pile on heart leaves of lettuce and dress 
with mayonnaise. 


AMBRO SALAD 

Put on individual glass or china plates, a 
slice of Ambro Brand pineapple with the core 
removed. Over this put a center slice of 
juicy seedless orange. Spread a layer of 
mayonnaise over top, crown with a maras¬ 
chino cherry and sprinkle over all a dusting of 
chopped English walnuts. Heart leaves of 
lettuce are sometimes added. 


KENTUCKY SALAD 

Soak one and one-fourth tablespoons of 
gelatine in one and one-fourth cupfuls of cold 


water; now chop one-half cup of cucumber 
packed solid, and add one-half cupful of 
drained, chopped, Ambro Brand pineapple. 
Dissolve the gelatine in one and one-fourth cup¬ 
fuls of boiling water. Add to the first mix¬ 
ture two-thirds cupful of Ambro Brand pine¬ 
apple syrup, one-fourth cupful of vinegar, 
and one-fourth cupful of sugar, one tablespoon 
each of tarragon and lemon juice and a few 
grains of salt and pour into moulds and chill. 
To remove from the moulds lay a cloth wrung 
out of hot water on the bottom of each pan. 
Garnish with slices of radishes after turning 
out on lettuce. Cut a circle out of the center 
of the mould of gelatine and fill with the 
chopped cucumber and Ambro Brand pine¬ 
apple, and dress artistically. 


BLENHEIM SALAD 

To serve bananas for a salad, cut out one 
section of the banana skin lengthwise. Take 
out the banana; slice, and add cubes of Ambro 
Brand pineapple and mix both with French 
dressing. Put skins on crisp lettuce and refill 
with mixture and sprinkle the top thickly with 
paprika, and serve. 


PINEAPPLE AND CREAM CHEESE SALAD 

Wash and dry lettuce leaves. Cut Ambro 
Brand pineapple in long thin strips and put 
in little bunch on lettuce leaves and mash 
cream cheese through a strainer, to have a 
flaky appearance over pineapple and sprinkle 
over that paprika. Serve French dressing in 
a bowl with the addition of one tablespoonful 
of lemon juice. 


PINEAPPLE FIG SALAD 

Chop one-half cupful of figs with one-half 
cupful of stoned dates and one-half cupful of 
Ambro Brand pineapple. Add three oranges 
cut in small pieces, and three-fourths cupful 
of sugar and some mayonnaise dressing. 
Serve with whipped cream. 


PERFECTION SALAD 

Select medium-sized persimmons and start 
from the center of the top and make five in¬ 
cisions down to the base of each one. Sepa¬ 
rate each cut section by turning over each 
one like a petal. When the five points are all 
turned over, they give the appearance of 










6 


ISLE OF PINES COOK BOOK 


water-lilies and cut out every center. Fill 
the centers with Ambro Brand pineapple cut 
in cubes and mixed with mayonnaise dressing. 
Arrange on a bed of lettuce and water cress 
and decorate with strips of red and green 
peppers alternating. 


CHERRY SALAD 

Stew and pit one pound of perfect cherries; 
place a blanched almond in each and set on 
ice to chill. At serving time, arrange on a 
pad of freshly-picked cherry leaves slices of 
Ambro Brand preserved pineapple and on 
slices arrange these cherries and dress with 
lemon juice, pineapple juice, and powdered 
sugar. 


PRUNE, PEACH AND PINEAPPLE SALAD 

Cut peaches in halves and arrange in center 
of serving plate on crisp lettuce leaves. Fill 
each cavity in each half peach, with finely 
chopped Ambro Brand pineapple. Select fine 
large prunes, soak until tender and drain, and 
place a layer of them outside of the peaches, 
alternated with cubes of cream cheese. Serve 
with French dressing into which Roquefort 
cheese has been grated. 


WINDSOR SALAD 

Arrange on lettuce leaves slices of Ambro 
Brand pineapple and pour over slices mayon¬ 
naise dressing and chopped walnuts, or if 
desired cubes of celery instead of nuts. Gar¬ 
nish with green peppers. 


HARVARD SALAD 

Arrange large ripe strawberries and cubes 
of Ambro Brand pineapple in a glass salad 
bowl, dust with powdered sugar and a little 
nutmeg. Pour over it a dressing made of two 
tablespoonfuls sugar, one tablespoonful cherry 
juice, one of lemon and two of orange. Mix 
the fruit lightly with a fork and set on ice 
half an hour before serving. Decorate top 
with pimento cut in fancy shapes and a large 
Harvard “H ” on top cut out of pimento. 


BALTIMORE SALAD 

Pare and pit small plums and fill the cavity 
in each with chopped nuts and place each plum 
ovtr the hole in the center of sliced Ambro 
Brand pineapples. Arrange in serving dish 


in circles of sliced bananas and top each plum 
and each of the banana slices with a bit of 
whipped egg dressing. Serve immediately 
with a garnish of crisp water cress and slices 
of green peppers. 


WALDORF ASTORIA SALAD 

Pare a large Ambro Brand pineapple; take 
out the eyes and then cut out large round 
circles out of the sides. Then cut another 
inner circle and fill with French chestnuts 
mixed with French dressing, to which has 
been added one-third teaspoon of chopped 
chives and one tablespoon chopped pimentos. 
Fill centers and serve on fresh crisp lettuce 
leaves and decorate with slices of radishes. 


ACACIA FRUIT SALAD 

Melt one tablespoon of butter, and add the 
yolks of two eggs slightly beaten, and three 
and one-half tablespoons of flour mixed with 
three tablespoons of sugar, one teaspoon of 
salt, one-third teaspoonful of paprika, and a 
few grains of cayenne. Add gradually while 
stirring constantly two-thirds of a cupful of 
milk and one-third cupful of vinegar. Cook 
in double boiler, stirring constantly until mix¬ 
ture thickens, the time required being about 
ten minutes. Remove from boiler, beat two 
minutes and set aside to cool. Cut candied 
cherries in small pieces. There should be one- 
fourth of a cupful, and add one tablespoonful 
of lemon juice. Add one-fourth cupful each 
of orange pulp, sliced Ambro Brand pineapple 
cut in small cubes, and banana cut in small 
pieces. Add prepared fruit to first mixture, 
then add one-half cupful of heavy cream 
beaten until stiff, and two tablespoons of 
pineapple juice. Pack in a brick, mold to 
overflow, adjust cover, pack in salt and ice, 
using equal parts; and let stand two hours. 
Remove from mold cut in slices and serve on 
lettuce leaves. Garnish with radishes cut to 
represent the acacia rose. 


GREEN AND WHITE SALAD 

One small Ambro Brand pineapple sliced, 
one-half pound malaga grapes, one small stalk 
celery, one-quarter pound bbmched almonds. 
Cut pineapple into small cubes, celery into 
small pieces; skin grapes and cut in halves. 
Put pineapple and grapes into juice of two 
oranges and one lemon, and put on ice three 
hours. Drain in colander. Put almonds and 










ISLE OF PINES COOK BOOK 


7 


celery into water. Drain in colander. Cut 
celery with a silver knife. Dressing- one- 
quarter cup of cream whipped, two table¬ 
spoons lemon juice, one tablespoon of sugar 
and paprika. Serve on lettuce hearts and 
decorate with green peppers and pimentos. 


WHITE CLOVER SALAD 

For White Clover Fruit Salad the peach 
filling is made by combining chopped cherries, 
Ambro Brand pineapple, and white currants 
with cream into which is whipped tender 
lettuce leaves chopped fine. Arrange the two 
halves on lettuce leaves, and standing upon 
the back of the salad have red and white 
clover blossoms intermingled. 


PIMENTO AND CHEESE SALAD 

On a heart leaf of lettuce, lay a round slice 
of Ambro Brand pineapple. With seissors, 
cut strip? of r*d canned pimentos about an 
eighth of an inch wide and long enough to 
reach from the center hole to the rim of the 
slice. Dispose these like the spokes of a 
wheel. Fill the center with cottage or cream 
cheese, reddened with finely chopped pimentos, 
and press half a walnut into the cheese. Dress 
with mayonnaise dressing, put on the lettuce 
leaves under the slice of pineapple. 


GINGER-ALE SALAD 

Two tablespoons of gelatin, two tablespoons 
of lemon juice, one-third cupful of vinegar, 
one cupful of gingerale, one tablespoon of 
sugar, one-third cupful of chopped apple, one- 
third cupful of chopped celery, two table¬ 
spoons of preserved ginger, one-third cupful • 
of white grapes, one-third cupful of shredded 
Ambro Brand pineapple. Soak the gelatin in 
two tablespoons of cold water, and dissolve it 
in one-third cupful of boiling water. Add the 
lemon juice, vinegar, ginger-ale, sugar and a 
pinch of salt. When it begins to set, add re¬ 
maining ingredients. Pour into individual 
moulds which have been rubbed with olive oil; 
and serve on lettuce leaves with a mild boiled 
dressing which has had whipped cream beaten 
into it. 


ORANGE COCOANUT SALAD 

Peel and slice a dozen oranges, grate a 
cocoanut and slice an Ambro Brand pineapple. 
Put alternate layers of each until the dish is 
full, then pour over them sweetened wine. 
Serve on a nest of lettuce. 


PINEAPPLE SALAD 

Shred one head of lettuce, cut Ambro Brand 
pineapple in small pieces, making one cup and 
arrange on the lettuce. Pour over French 
dressing and garnish with two red canned 
peppers cut in small pieces. 


PINEAPPLE AND CHEESE SALAD 

This is a salad which finds favor with almost 
everyone. Put a quantity of Ambro Brand 
pineapple on leaves of lettuce. After a French 
dressing has been poured over each portion; 
grate Parmesan cheese over all and serve with 
strips of buttered toast. 


PINEAPPLE SALAD 

For a dainty luncheon, there is nothing nicer 
than a salad made of sliced Ambro Brand 
pineapple. Use one pineapple; half of a 
grapefruit sliced; one tart apple cut into small 
cubes; and one head of lettuce. Serve with 
French dressing or the following special dress¬ 
ing. One cupful of the pineapple juice, the 
juice of half of a grapefruit, and one-fourth 
cupful of cherry juice. This makes a sweet 
dressing. 


PINEAPPLE VINAGRETTE 

Pare and remove eyes from a medium sized 
Ambro Brand pineapple. Scoop out the centre 
and fill with the pineapple cut in small pieces, 
three pickled-limes cut in thin slices, two 
grapefruit cut in sections, and one cup of 
chopped olives. Mix all with a French dress¬ 
ing. Line the pineapple thickly with cream 
cheese, and fill with this mixture. On the 
outside, where the eyes have been taken out, 
make round circles with a French vegetable 
cutter, and fill these circles with Fromage de 
Brie, and on this cheese in the center, put a 
tiny round circle, alternately, of pimentos and 
truffles; and when filled, flatten down with a 
knife so that the entire surface of the pine¬ 
apple will be perfectly smooth. Cut around 
these circles in square blocks so that they may 
be easily removed, when ready to serve. Place 
on lettuce leaves and around the base, make 
nests of watercress; enclosed within these 
nests, have tiny balls of cream cheese and 
olives, making the cheese balls the same size 
as the olives. Decorate top with parsley, 
truffles, and pimentos. Then serve. This 
makes a most attractive salad and is delicious 
as well. A whipped cream mayonnaise dress¬ 
ing may be served with this, if so desired. 










8 


ISLE OF PINES COOK BOOK 


PINEAPPLE AND ASPARAGUS SALAD 

Slice Ambro Brand pineapple and in the 
center of each slice, cut out a round circle. 
Arrange two slices on lettuce leaves standing 
up. Have them a short distance apart, and 
through the circles put three or four short 
stalks of asparagus. Between the pineapple 
circles tie a strip of red pimento around the 
center of the stalks which looks like a little 
bunch of asparagus. Pour over this a French 
dressing to which has been added two table¬ 
spoons of tomato ketchup; and then serve. 


STUFFED PINEAPPLE CHEESE 

Take a medium-sized Ambro Brand pine¬ 
apple, pare and remove the eyes. Cut out 
the centre of the pineapple making a shell. 
Fill with the pineapple cut in small dice, and a 
medium-sized pineapple cheese, one cup of 
chopped maraschino cherries, and one cup of 
chopped walnuts. Mix all together and pack 
down solidly in the pineapple. When the pine¬ 
apple is filled, put in the top a bunch of celery 
tops to represent the blossom end, and cover 
thickly on the outside of the pineapple finely 
ground cinnamon to give the appearance of 
the natural pineapple. Then cut half way 
through narrow equal distances apart starting 
from the top down to the stem end, and then 
cut the same distances around the pineapple 
to the base which separates the sections for 
individual servings. Keep the pineapple in its 
natural shape which the cheese will hold to¬ 
gether. Arrange lettuce on a large flat glass 
plate, and place pineapple in the centre and 
garnish with green strips of peppers, parsley, 
and water cress. Serve with a French dress¬ 


ing to which has been added four tablespoons 
of finely chopped pimentos. 

TORNADO SALAD 

One medium-sized Ambro Brand pineapple, 
three bananas, three oranges. Cut the fruit 
in small cubes, pour the following dressing 
over it and let stand on ice half an hour or 
more before serving. 


ISLE OF PINES DRESSING 

One-fourth cup of pineapple juice, two eggs, 
one-fourth cup of sugar, one-fourth cup of 
lemon juice. Beat the eggs slightly and add 
the fruit juice, lemon juice and sugar. Stir 
constantly in double-boiler until it begins to 
thicken. Cool and serve on sliced fruit. 


PINEAPPLE A LA ISLE OF PINES 

Soak two and a half tablespoons of granulat¬ 
ed gelatine in two and a half tablespoons of 
cold water. When thoroughly dissolved add 
one-third of a cup of boiling water; then add 
one cup and a quarter of ginger ale, four tea¬ 
spoons of lemon juice, two tablespoons of 
sugar, and a few grains of salt. Let this 
stand on ice until mixture begins to set; then 
stir in one-half cup of shredded Ambro Brand 
pineapple, three tablespoons of chopped 
celery, one-quarter cup of pistachio nuts, a 
few maraschino cherries cut in small pieces, 
one-third of a cup of apple cut in cubes, and 
two teaspoons of preserved ginger. Turn 
into a melon mould, and when firm and will 
hold its shape, remove from the mould; and 
garnish with water-cress, parsley, radishes, 
and serve with a cream mayonnaise dressing. 


ENTREES 


BAKED PINEAPPLE IN CASSEROLE 

Take a large Ambro Brand pineapple, pare 
and take out the eyes, then with a fork, 
separate into sections. Put into a casserole, 
add one cup pineapple juice, and one and one- 
half cup sugar and dredge with flour. Cover 
and cook in a slow oven one and one half hours. 
Let it cook without removing the cover. 


SAUTED PINEAPPLE 

Drain sliced Ambro Brand pineapple until 
dry. Melt butter in a frying pan and saute 
slices until a golden brown. Serve with a 


game course for a dinner. Garnish pineapple 
slices with candied cherries and angelique. 

PINEAPPLE FRITTERS 

Drain slices of Ambro Brand pineapple from 
syrup and dip each slice in batter, and fry in 
deep fat until delicately browned. Then serve 
with syrup heated hot or with powdered sugar. 

FRITTER BATTER 

Beat one egg, add one-half cup of milk and 
gradually stir into it one cup of sifted flour 
sifted again with one level teaspoonful and a 
half each of baking powder and sugar, and 
one-fourth teaspoon salt. 










ISLE OF PINES COOK BOOK 


9 


HOT PUDDINGS 


PINEAPPLE TAPIOCA 

Take one cup of water, one half cup pearl 
tapioca, a pinch of salt, one cup of diced Ambro 
Brand pineapple, sugar to taste. Cook water 
and tapioca in double-boiler until clear; place 
sugared pineapple in a pudding dish, pour on 
the tapioca and sift sugar over. Bake until 
fruit is tender, about half an hour. Cool and 
serve with thin cream. 


PINEAPPLE CHARLOTTE 

Butter some fire-proof dishes, put in a layer 
of macaroon crumbs or cake crumbs, then a 
layer of chopped Ambro Brand pineapple, 
sprinkle sugar over, moisten with cream, add 
another layer of crumbs; then sugar, and so 
on until the dishes are full. Let the last layer 
be crumbs moistened with cream. Cover and 
cook for thirty minutes, then uncover and let 
brown. Decorate with candied Ambro Brand 
pineapple and candied violets. Serve with 
whipped and sweetened cream flavored with 
Ambro Brand pineapple extract. 


FRENCH PUFFS 

The yolks of six eggs, five tablespoons of 
flour, one of melted butter, one pint of milk, 
half teaspoon of salt. Beat the yolks of the 
eggs lightly, add the milk to them and pour 
part of this mixture on the flour. Beat lightly 
until smooth; then add the remainder of the 
eggs and milk and the salt and butter. Butter 
muffin pans and half fill them with the batter. 
The quantities given will make twelve puffs. 
Bake twenty minutes in a quick oven. Serve 
on a hot platter with the following sauce 
poured over it. Saiice —The whites of six 
eggs, one cupful powdered sugar, one-half 
cup of Ambro Brand pineapple juice and juice 
of one lemon. After beating the whites to a 
stiff froth, gradually beat in the sugar then 
the juice of the fruit. 


ROLLED PINEAPPLE DUMPLINGS 

Peel and chop one Ambro Brand pineapple, 
and make a crust of one rich cup of butter¬ 
milk, one teaspoon of soda, and flour enough 
to roll. Roll half an inch thick, spread with 
the pineapple well drained, and free from all 
the juice. Sprinkle well with sugar and cin¬ 


namon, cut in strips two inches wide; roll up 
like a jelly-roll. Set the rolls in dripping pan; 
lay a teaspoon of butter on each. Put in a 
moderate oven, and baste them often with 
the juice. 


PINEAPPLE DUMPLINGS 

Two cups of flour, four teaspoons of baking 
powder, one teaspoon of salt, one table¬ 
spoon of lard, one tablespoon of butter, three- 
fourths cup of milk and water in equal parts. 
Roll out and cut with a large round cutter 
one-half inch in thickness. In the center of 
each circle place four large pieces of Ambro 
Brand pineapple sprinkled with sugar, and 
work up the sides of the dough to cover top 
and make in round balls. Dot the top of each 
with butter and bake in moderate oven until 
a golden brown and remove. Serve with sugar 
and cream or Ambro Brand Concentrated 
Pineapple Syrup. 


PINEAPPLE PUDDING 

Butter a pudding dish, and line the sides 
with slices of stale sponge cake. Pare and 
cut a large Ambro Brand pineapple into thin 
slices; place a layer of it in the bottom of the 
dish and sprinkle with sugar, then another 
layer and so on until the dish is nearly full. 
Then pour over the whole two-thirds of a cup 
of cold water and cover the whole with slices 
of cake which have been dipped in cold water. 
Cover the dish with a plate and bake slowly 
two hours. Serve with sugar and cream. If 
so desired bread may be used instead of the 
cake. 


PINEAPPLE SOUFFLE 

Chop and mash Ambro Brand pineapple and 
strain out all the juice; there should be three- 
fourths cupful. Heat to the boiling point and 
sweeten to taste. Beat the whites of three 
eggs until stiff and add gradually the hot 
syrup, beating continually. Turn into butter¬ 
ed and sugared individual moulds, having them 
three-fourths full. Set moulds in pan of hot 
water and bake in a slow oven until firm. 
Remove from moulds and serve with a cold 
boiled custard. 








10 


ISLE OF PINES COOK BOOK 


PINEAPPLE POPOVERS 

Mix one cupful of flour with one-fourth tea¬ 
spoon salt. Pour on gradually seven-eighths 
cupful milk, and when the batter is smooth 
add two eggs well beaten, and beat mixture 
two minutes; then add one-half teaspoonful 
melted butter. Bake in hot, buttered, iron, 
gem pans. When done split, and fill with 
chopped Ambro Brand pineapple and serve 
with Ambro Brand pineapple syrup with a 
little lemon in it, to taste. 


PINEAPPLE SAUCE 

Chop three-fourths cupful of Ambro Brand 
pineapple very fine and add gradually to two 
cups of heavy cream beaten until stiff. Sweet¬ 
en to taste, and serve on vanilla or pineapple 
ice cream or on hot or cold puddings. 


PINEAPPLE PUDDING 

Pulp from one Ambro Brand pineapple, one 
cup of sugar, four eggs, one-half teaspoon of 
salt. Mix sugar, eggs, pineapple and salt. 
Bake in slow oven, until set. Unmold, garnish 
with beaten cream, the leaves of the pineapple 
and cherries. 


PINEAPPLE CORNSTARCH PUDDING 

Mix four tablespoons of cornstarch and 
three tablespoons of sugar. Scald two cups 
of milk, add to cornstarch mixture stirring 
constantly until it thickens; cook half hour, 
stirring occasionally. When cooked pour into 
buttered baking dish, and beat into it the 
whites of three eggs beaten to a stiff froth, 
to which has been added one cup of chopped 
Ambro Brand pineapple. Put on the ice, and 
when ready to use, serve with a custard sauce. 
Mould in buttered moulds if preferred. 


COLD DESSERTS 


PINEAPPLE SPONGE 

Two cups of grated Ambro Brand pineapple, 
one cup of sugar, one and one-half tablespoons 
of gelatine, three-fourths cup of cold water, 
three tablespoons of lemon juice, three whites 
of eggs, grated rind of one lemon, and a few 
grains of salt. Mix pineapple, sugar, and one- 
half cup of water. Cook twenty minutes. 
Add gelatine after soaking in one-fourth cup 
of water. Strain, chill, when it begins to 
thicken, add seasonings and beaten whites. 
Beat until stiff, mould, chill and serve. 


PINEAPPLE CHARLOTTE RUSSE 

Ten eggs, one cupful of sugar, four table¬ 
spoons of sherry wine, one of vanilla extract, 
a package of good gelatine, one and one-half 
cupfuls of milk, one pint of cream. Soak the 
gelatine in half a cupful of the milk. Beat 
the yolks of the eggs and the sugar together, 
and put in the double boiler with the remain¬ 
ing milk. Stir until the mixture begins to 
thicken; then add the gelatine, and strain into 
a large tin basin. Place this in a pan of ice 
water and when it begins to cool, add the 
whites of the eggs, well beaten, the wine and 
flavoring and the whipped cream. Mix thor¬ 
oughly with two cups of Ambro Brand 


chopped pineapple strained and pour into 
moulds that have been lined with sponge cake. 
Set away to harden. With the quantities' 
given, two quart moulds can be filled. The 
lining may be one piece of sponge cake, or 
strips of it, or lady fingers. The wine may 
be omitted and pineapple syrup substituted. 
Decorate with candied cherries and angelique. 


PINEAPPLE CORNSTARCH MOLD 

Two cups of milk, four tablespoons corn¬ 
starch, three tablespoons sugar, three egg 
whites, one-half teaspoon of vanilla. Mix 
cornstarch and sugar, scald milk, add to corn¬ 
starch, stir constantly until it thickens; cook 
one-half hour, stirring occasionally. Add the 
beaten egg whites, beat well, flavor, and add 
one jar of Ambro Brand pineapple; and serve 
with custard sauce. Mold, chill, and serve. 


PINEAPPLE PUDDING 

Pulp from one Ambro Brand pineapple, one 
cup of sugar, four eggs, one-half teaspoon of 
salt. Mix sugar, eggs, and pineapple. Bake 
in a slow oven until set. Unmould, garnish 
with beaten cream, the leaves of the pineapple 
and candied cherries. 








ISLE OF PINES COOK BOOK 


11 


PINEAPPLE SNOW PUDDING AND 
CUSTARD 

Beat the whites of four eggs until stiff, then 
add gradually, while beating constantly, one 
quarter of a cup of sugar, and lastly one cup 
of Ambro Brand pineapple cubes which have 
been allowed to drain for several hours to be 
free from juice. Beat all together, and when 
stiff and holds its shape, heap into the center 
of a glass dish, and serve with custard. 

Custard—Make the custard with the yolks 
of the four eggs, to which has been added a 
pinch of salt, one-half cup of sugar, and stir 
this mixture into one and a half cups of 
scalded milk. Stir until a nice smooth cus¬ 
tard, then flavor with vanilla, and put away 
to cool. 


PINEAPPLE RICE 

Boil two tablespoonfuls of rice in boiling 
salted water until tender, then drain. Dis¬ 
solve one tablespoon of powdered gelatine in 
two cupfuls of boiling water or pineapple 
juice, then add three-quarters cupful of sugar 
and the rice. Cool slightly and add one cupful 
Ambro Brand chopped pineapple, a pinch of 
salt and one cupful whipped cream. Cool and 
serve in dainty glasses. A preserved cherry 
may be placed on the top of each portion. If 
preferred serve with raspberry sauce instead 
of whipped cream. 


PINEAPPLE WHIP 

Beat the whites of four eggs until stiff. 
Soak one-eighth of a box of gelatine in three 
tttblespoonfuls cold water for ten minutes. 
Place over boiling water and stir until gela¬ 
tine has dissolved. Add gradually to whites 
of eggs, beating constantly, then add two 
tablespoonfuls powdered sugar and one-half 
teaspoonful lemon, and one tablespoonful 
Ambro Brand pineapple syrup. Cover bot¬ 
tom of glass dish with slices of Ambro Brand 
pineapple and pile mixture on top. Chill and 
serve with cold boiled custard. 


FLOATING ISLAND PINEAPPLE 

Make a custard of one pint of scalded milk, 
to which has been added the yolks of four 
eggs, mixed with one cup of sugar and a few 
grains of salt. Stir until like a custard, then 
cool and flavor with vanilla. Have ready 
Ambro Brand pineapple cut in small pieces in 


the bottom of a baking-dish. Pour over cus¬ 
tard and on top cover with a meringue made 
of the whites of the four eggs beaten stiff, 
and one-fourth cup of sugar gradually added 
to them. Bake in oven until a delicate brown 
then remove from the range and put away to 
cool. 


PINEAPPLE SHORTCAKE 

One pint of flour, one-half teaspoon salt, 
one-half teaspoon of soda, one teaspoon cream- 
of-tartar, one-half cup of butter, one egg, 
one scant cup of milk. Mix the dry ingred¬ 
ients. Beat the egg, add three-fourths of a 
cup of milk and the butter melted. Stir this 
quickly into the flour and use more milk if 
needed. The dough should be just stiff 
enough to be handled. Divide in two parts 
and roll each to fit a shallow cake tin. Bake 
and when done split open and spread with 
butter and slices of sweetened Ambro Brand 
pineapple. Put the two cakes together and 
cover top layer of fruit thickly with powdered 
sugar and whipped cream. Decorate with 
glaced cherries. 


PINEAPPLE JELLY WITH MOULDED 
PINEAPPLE 

Three tablespoons of granulated gelatine, 
one-half cup of cold water, one cup of boiling 
water, one cup of sugar, juice of one lemon, 
one pint of Ambro Brand pineapple juice. 
Remove the juice from the pineapple. Soak 
the gelatine in cold water five minutes; then 
add to it the boiling water, sugar, lemon juice 
and pineapple juice. Turn into a mould lined 
with glaced pineapple. When hard, remove 
from the mould and pipe with whipped cream 
and candied cherries. 


FRANCONIA PUDDING 

Put two cupfuls of milk in a double-boiler, 
add four tablespoons of sugar, and the grated 
rind of one lemon. When near to boiling 
point, stir in half a cupful of cornstarch mois¬ 
tened with a quarter of a cupful of cold milk. 
Cook for five minutes, then remove from fire 
and add half a cupful of Ambro Brand chopped 
pineapple, one tablespoonful of vanilla ex¬ 
tract, and one and one-half cups of whipped 
cream. Pour into a wet mould and when 
co'd, turn out. Serve with whipped and 
sweetened cream decorated on top of mould 
with glaced cherries. 








12 


ISLE OF PINES COOK BOOK 


PINEAPPLE MOUSSE 

One tablespoon granulated gelatine, one- 
fourth cup cold water, one cup Ambro Brand 
pineapple syrup, two tablespoons lemon juice, 
one-quarter cup sugar, one quart cream. 
Heat one jar of Ambro Brand pineapple and 
drain. To one cup of the syrup add gelatine 
soaked in cold water, lemon juice and sugar. 
Strain and cool. As mixture thickens fold in 
whip from cream. Mould, pack in ice and 
salt, and let it stand four hours. 


PINEAPPLE PARFAIT 

Dissolve one dessertspoonful of granulated 
gelatine in one tabkspoonful cold water, then 
one of hot water. Add three-fourths cup 
Ambro Brand pineapple juice and half a 
lemon, sweeten to taste. Whip one pint of 
cream stiff with one-half cup of confectioners’ 
sugar added gradually. Pour fruit juice into 
a tin mould and put whipped cream on top. 
Pack in salt and ice and let stand four hours. 


PINEAPPLE BERVARIAN CREAM 

One pint Ambro Brand chopped pineapple, 
one pint cream, half a package of gelatine , 
half a cupful of cold water. Soak gelatine 
two hours in the water. Simmer pineapple 
twenty minutes. Add the gelatine and strain 
immediately into a tin basin. Rub as much 
of the pineapple as possible through the sieve. 
Beat until it begins to thicken and add the 
cream which has been whipped to a froth. 
When well mixed, pour into the mould, and 
put away to harden. Serve with whipped 
cream. 


PINEAPPLE JELLY 

A pint and a half of Ambro Brand pineapple, 
a scant pint of sugar, the white and shell of 
an egg, a box of gelatine, the juice of one 
lemon, one quart boiling water, half of a pint 
cold water. Cut pineapple in small pieces, 
put with boiling water, and simmer twenty 
minutes. Soak gelatine in cold water for two 
hours. Add it, the sugar, lemon, pineapple 
juice, and white and shell of the egg to the 
boiling mixture. Let this boil up once and 
setback on stove for twenty minutes where 
it will keep hot, but not boil. Strain through 
napkin, turn into moulds, and set away to 
harden. 


PINEAPPLE SPONGE 

Use three cups of Ambro Brand pineapple, 
one cup sugar, half a package gelatine, one 
cup and a half of water, the whites of five 
eggs. Soak the gelatine two hours in half a 
cup of the water. Chop the pineapple and 
put it and the juice in a saucepan with sugar 
and remainder of water. Simmer ten min¬ 
utes, add the gelatine, take from fire and 
strain into a tin basin. When partly cool, add 
the whites of eggs beaten stiff and stir until 
the mixture begins to thicken. Pour into 
mould and put away to harden. Serve with 
soft custard flavored with wine. When re¬ 
moved from the mould decorate with glaced 
pineapple and candied cherries. 


MARSHMALLOW AND PINEAPPLE 
CREAM 

Cut half a pound of marshmallows into 
small pieces and pour over them three cups of 
Ambro Brand pineapple cut in pieces. When 
about to serve, add one pint whipped cream, 
sweetened. Stir lightly. 


PARISIAN PINEAPPLE 

Cut out rounds of sponge cake and place on 
each round a large circle of Ambro Brand 
pineapple sweetened. Pipe whipped cream, 
beaten stiff and sweetened. Decorate top 
with candied rose leaves, and in the center 
make a little figure of candied orange peel. 


PINEAPPLE AU NATUREL 

Cut a slice from the top of an Ambro Brand 
pineapple. Scoop out the inside, discard tough 
center portion and shred the remainder. Add 
an equal quantity of orange pulp and two 
bananas cut in small pieces. Sweeten with 
powdered sugar and flavor with two table¬ 
spoonfuls sherry wine. Refill pineapple case, 
cover, and send to table in its original shape. 


PYN-KYST CREAM 

Make kisses of four whites of eggs, one 
and one-fourth cups of powdered sugar, one 
cup granulated sugar and one-fourth teaspoon 
vanilla. Beat whites stiff and add two-thirds 
of the sugar sifted together; then beat abso¬ 
lutely stiff and add remaining sugar and 
vanilla. Drop on paper by spoonfuls. Bake 
in a slow oven on sheets of oiled paper. When 









ISLE OF PINES COOK BOOK 


13 


light brown, remove from oven, and don’t 
touch until cold. When cold cut a small hole 
in the bottom of each one, and fill with one 
cup of cream beaten stiff to which has been 
added one-half cup of Ambro Brand chopped 
pineapple and one-third confectioners’ sugar. 
Fill kisses with this mixture and serve with 
them pineapple syrup. 


PINEAPPLE SURPRISE 

For a cool delicious dessert for hot weather, 
line glass cups with a thin layer of sponge or 
angel cake. Make the following filling for 
the centers. Toss together one cupful of 
stiffly beaten cream, the well beaten white of 
one egg, one cupful of confectioners’ sugar 
and one cupful of finely shredded Ambro 
Brand pineapple to which has been added a 
half teaspoon of lemon juice. Rich red rasp¬ 
berries or wine berries give the desired touch 
of colour. This dessert should be thoroughly 
chilled by being placed on the ice for at least 
half an hour before serving. 


MADEIRA PINEAPPLE 

Three tablespoons granulated gelatine, one- 
fourth cup cold water, a few grains of salt, 
one small jar Ambro Brand chopped pineapple 
and juice, three tablespoons lemon, and two 
cups of cream. Drain the fruit, add lemon 
juice, salt, and gelatine which has been soaked 
in cold water ten minutes. Heat mixture 
until gelatine has thoroughly dissolved. Re¬ 
move from range, put in pan of cold water, 
and when it begins to thicken, fold in two cups 
of cream, beaten stiff. Turn into mould and 
put on ice to harden. Garnish with spun sugar 
and glaced pineapple. 


CHOCOLATE AND FRUIT MACEDOINE 

Arrange chilled shredded Ambro Brand 
pineapple, bananas cut in cubes, and preserved 
peaches or pears in champagne glasses; 
sprinkle with lemon juice, pour over whole 
chocolate sauce, and garnish with beaten 
cream, angelique and candied cherries. 


PINEAPPLE FARINA 

Heat a quart of Ambro Brand pineapple 
juice to the boiling point, sweeten to taste, 
add a pinch of salt, and stir in gradually a cup 
of farina. Cook until thick, stirring frequent¬ 


ly ; then pour into small moulds and set on ice 
to chill. At serving time, garnish with 
whipped sweetened cream and mint leaves. 


PRINCESS LOAF 

Bake a good pound-cake mixture in a hex¬ 
agonal pan, and after scooping out the inte¬ 
rior, frost with pale-green icing flavored with 
pistachio. Whip a pint of heavy cream until 
stiff, sweeten to taste, add a tablespoon of 
gelatine dissolved in a little hot milk, and 
fold in lightly a cup of Ambro Brand pineapple 
cubes. Fill the cake with this mixture, and 
set on the ice for three or four hours. When 
ready to serve sprinkle with chopped pistachio 
nuts. 


MARSHMALLOW PINEAPPLE FLUFF 

Chill a pint of cream and whip until thick ; 
then fold in the stiffly beaten white of one 
egg and sweeten to taste. Have ready one 
cupful and one-half of Ambro Brand pineap¬ 
ple and one-half cupful of finely-cut marsh¬ 
mallows, and sprinkle them through the 
cream ; then arrange in a chilled serving dish 
and decorate with cherries. 


PINEAPPLE AND APRICOT WHIP 

Fill tall goblets with Ambro Brand pine¬ 
apple cut in cubes, and apricots cut in small 
pieces. Pour in a pineapple jelly to cover. 
Chill and serve with whipped cream, sweet¬ 
ened on the top. Decorate with halves of 
apricot. 


FROZEN PINEAPPLE PUDDING 

Make a custard of one pint and a half of 
milk, the yolks of eight eggs, one ounce of 
sugar and a pinch of salt. Strain through a 
cheese-cloth, and add four ounces of chopped 
almonds and two of Ambro Brand pineapple 
marmalade. When cold mix thoroughly with 
half a pint of cream whipped very stiff, and 
four ounces of crumbled macaroons. Put into 
a mould with a little marmalade hidden in the 
centre, and freeze. Garnish with blanched 
almonds and whole macaroons. 


PINEAPPLE CANNELON GLACE 

Make a syrup of two cupfuls of sugar, and 
one quart of water ; add one tablespoon gela¬ 
tine when hot and set aside to cool. When 
cold, add a pint of fresh Ambro Brand pine- 












14 


ISLE OF PINES COOK BOOK 


apple chopped finely and the juice of two 
lemons. Line cylindrical mould with the 
mixture, and when stiff, cut out centers and 
fill with whipped cream, sweetened, to which 
a little dissolved gelatine has been added, and 
pack in salt and ice for at least an hour. When 
ready to serve, garnish with glaced pineapple. 


CASSEROLE OF PEACHES AND 
PINEAPPLES 

Boil rice with scalded milk until all the milk 
is absorbed. Then cool and press rice in a 
well-buttered mould and set aside to cool. 
Turn out when cold. Mark around the top 
with a sharp knife far enough from the outer 
edge to form a fairly thick wall of rice. Brush 
over with beaten egg, and put in oven for a 
few minutes. Scoop out the inner part, leav¬ 
ing the bottom crust of the same thickness as 
the sides. Fill with halves of peaches and 
slices of Ambro Brand pineapple, and decorate 
with whipped sweetened cream and chopped 
nuts, having around the outer edge on the rice 
a border of the nuts. 


WATERMELON AND PINEAPPLE 
MOUSSE 

Break the watermelon pulp into bits with a 
silver fork, and chop Ambro Brand pineapple 
fine, and pack in the freezer in ice and salt 
without freezing. Leave two and one-half 
hours until of a mousse texture ; then serve 
in Sherbet glasses and decorate top with 
whipped cream and candied rose leaves in 
shape of a rose. Allow one pint of fruit for two 
servings. 


PINEAPPLE IMPERIAL 

Soak one-third box of gelatine in one-half 
cup of cold water a few minutes ; bring to a 
boil a pint of juice from Ambro Brand pine¬ 
apple and pour over the gelatine, add a little 
sugar and a few drops of lemon juice, strain 
and set in a pan of ice-water until it begins to 
thicken. Then beat as long as possible with 
egg beater. Stir in lightly one-half pint 
of whipped cream, pour in mould, and put on 
ice. Serve with soft custard made thus Put 
one pint milk in a double-boiler. Beat three 
eggs until light and add one-half cup sugar, 
stirring constantly until slightly thickened. 
Flavor with vanilla. 


FRUIT TRIFLES 

Use some sliced fresh fruits, some cake, two 
cupfuls of milk, two tablespoons of sugar, two 
eggs, one teaspoon of vanilla extract, and one 
heaping tablespoon of powdered gelatine. Cut 
the cake in small pieces, divide it into serving 
glasses and put two tablespoons of Ambro 
Brand pineapple juice in each glass. Break 
the eggs into a sauce pan, add the sugar, 
gelatine and milk. Stir these over a slow fire 
until they thicken slightly, then strain the 
mixture over the cake. Cool, and when ready 
to serve, top with some fresh fruits. These 
make a very dainty and pleasant dessert. 


PINEAPPLE BUTrERNUT PUDDING 

Dissolve one tablespoon of gelatine in one- 
half cupful of water and add one and one-half 
cupfuls of boiling hot Ambro Brand concen¬ 
trated pineapple syrup. When it begins to 
thicken, beat the whites of two eggs, and add 
a cupful of butternut meats. Serve in sher¬ 
bet glasses with flavored cream. 


PINEAPPLE CHARLOTTE 

Two teaspoons of gelatine, one-third cupful 
of cold water, one-third cupful of boiling 
water, one cupful of sugar, juice of one lemon, 
one cupful of shredded Ambro Brand pineapple, 
and one pint of whipped cream. Soak gelatire 
in cold water ten minutes; then add boiling 
water and sugar, and stir until dissolved. Add 
lemon juice and pineapple. Stir and set aside 
to cool. Before it hardens, add cream; then 
put into a mould and chill. 


A DELICIOUS DESSERT 

Arrange in alternate layers in individual 
serving glasses coarsely chopped walnuts, cut 
up marshmallows, fresh or canned straw¬ 
berries and Ambro Brand pineapple, and 
lastly add sweetened whipped cream on top. 
One or two cherries used for decoration add to 
the effect and flavor. 


SYMPHONY PUDDING 

Prepare and mash one Ambro Brand pine¬ 
apple and strain juice, and add to juice three 
tablespoons of lemon juice; and sugar to taste, 
making it very sweet. Stir until sugar is 
thoroughly dissolved. Pour into ice-cream 
moulds and pour in carefully on top of the 
syrup, one pint of cream beaten stiff, one- 









ISLE OF PINES COOK BOOK 


15 


third cup of confectioners’ sugar gradually 
added, and one-half cup of chopped walnuts. 
Fill mould to overflowing and cover with but¬ 
tered paper. Pack in salt and ice and let 
stand for three hours. Remove from mould 
and decorate with candied rose leaves, a double 
rose in the very center, with diagonal leaves 
cut out of angelique. 


MOULDED RICE AND PINEAPPLE 

Take one-half cupful of washed rice, three 
tablespoons of powdered sugar, one-half pint 
of whipped cream, one cupful of diced and 
sugared Ambro Brand pineapple. Large 


sugared strawberries are needed. Boil rice 
in a large kettle of slightly salted water until 
each kernel is tender. Drain and let cold 
water run through, then shake out all the 
water, and pack rice in a ring mould, or mould 
around a cup on a flat dish. When cold and 
set, unmould, or if not in mould, remove the 
cup. Fill this center with the pineapple. 
Dust the rice with the powdered sugar, and run 
the whipped cream around the edge, using a 
pastry bag and rose tube. Equal distances 
apart on the top of the cream, dot with the 
whole strawberries in one or two rows. This 
is an attractive dish to bring to the table. 
Serve in sections taking up equal portions of 
all ingredients. 


ICE CREAMS 


CASES FOR PINEAPPLE ICE-CREAM 

Dainty and delicious ice-cream cases can be 
easily made by joining with icing three sugar 
wafers making a triangular shaped box or use 
paper cases, and fancy baskets, and fill with 
cream. Half fill these with Pineapple ice¬ 
cream, and add a tablespoon of any preserved 
fruit or syrup topping with whipped cream, 
and chopped nuts if preferred. Grated maple 
sugar with a few minced walnuts is delicious 
over pineapple ice-cream, or other ice creams 
as is also a sprinkling of rolled macaroons and 
minced almonds. Minced almonds or walnuts 
are made as follows: Boil to-gether one cup of 
sugar, and one-half cup of water until it forms 
a thick syrup, and when dropped from the tip 
of a spoon, chop one cup of nut« very fine 
and add to syrup and have ready for use when 
needed. 


PINEAPPLE PLOMBIERE 

Line a mould or individual fancy moulds 
with a rich strawberry ice-cream and fill the 
centers with pineapple ice-cream. Cover with 
buttered paper and pack in ice and salt and let 
stand for three hours, then remove from the 
mould and surround with nests of spun sugar. 
In the center of each nest, arrange five large 
strawberries garnished with crystallized mint 
leaves. _ 

PINEAPPLE A LA RIVERBANK COURT 
Line a two quart melon mould with pineapple 
ice-cream and sprinkle around and press down 


into the ice-cream with a wooden spatula, 
candied pineapple cut in small pieces. Then 
fill the mould to overflowing with one pint of 
cream beaten stiff with one-half cup of con¬ 
fectioner’s sugar into which has also been 
beaten a small jar of Bar-le-duc currants. 
Beat altogether, then cover with buttered 
paper and pack in ice and salt for three hours. 
Decorate top with strawberries which have 
been frosted with a stiff confectioner’s frost¬ 
ing such as is used on a cake. Cover entire 
strawberries with this coating except the hull 
and stem. Put on waxed paper to dry and 
across the top of the mould, arrange the 
strawberries with small leaves cut out of 
angelique. 


BOSTON PINEAPPLE SUNDAE 

Line a melon mould with pineapple ice¬ 
cream. Fill one-half the center lengthwise 
with strawberry parfait and the other half 
with chocolate ice-cream. Then cover the top 
with pineapple ice-cream and pack in salt and 
ice for three hours. When ready to serve re¬ 
move from the mould and decorate with can¬ 
died strawberries and crystallized mint leaves. 


PINEAPPLE ICE-CREAM 

One quart of heavy cream, three-fourths 
cup of sugar, one pound of grated Ambro 
Brand pineapple. Add the pineapple to the 
cream, let stand thirty minutes. Then strain; 
add sugar and freeze. 








16 


ISLE OF PINES COOK BOOK 


CARDINAL GLACE PINEAPPLE A LA MELBA 

Line a mould with pineapple ice-cream, and Take a block of ice large enough to hold 
fill center with a strawberry mousse made of desert for the required number. Hollow out 

one cup heavy cream beaten stiff, to which the inside of ice with a hot iron in the shape 

has been added gradually one cup strawberry 0 f a bowl. Set on a platter and decorate the 

juice sweetened. Cover mould, pack in salt base with flowers and leaves. Fill the bowl 

and ice and let stand for three hours. When half full of vanilla ice-cream and cover with 

taken out of the mould, decorate top with large chopped Ambro Brand pineapple and brandied 

strawberries and sprinkle all with chopped peaches. Over these pour a cold raspberry 

pistachio nuts. sauce. 


CHERRY DAINTY 

Mix one quart of pineapple ice-cream with 
one cupful of chopped, ripe, stoned cherries, 
and divide into dainty glasses. Top with 
whipped and sweetened cream, and decorate 
with ripe cherries, with one cherry put on the 
top and tie around the stems of the tall glasses 
bunches of cherries. 


PINEAPPLE CREAM 
One-half box gelatine dissolved in a half of 
a cupful of cold water ; add one half of a cup 
of boiling water. Cook together ten minutes 
two cups of shredded pineapple, two cups of 
sugar, one-half cup of cold water. Add dis¬ 
solved gelatine, when nearly cold, add one pint 
of whipped cream and set away to harden. 


COUPE GLACE 

Allow three pieces of Ambro Brand pine¬ 
apple (the size of a section of an orange) to 
each coupe, and cut in pieces, and add to it a 
tablespoonful of Bar-le-duc currants and one 
tablespoon kirsch. Cover fruit with pineapple 
ice-cream, and ice-cream with pineapple ice 
colored pink. Make a depression in pineapple 
ice and fill with whipped cream, to which has 
been added Bar-le-duc currants and pour over 
top one tablespoon of kirsch. 


GINGER KISS 

Make a pineapple ice-cream and when nearly 
frozen, add to it chopped preserved Canton 
ginger, and fresh kisses cut in small pieces. 
Then continue freezing until stiff and will hold 
its shape. Pack in salt and ice until ready to 
serve, and then decorate with Luck o’ the 
Fields symbolized in a clover of crystallized 
mint leaves, and a summer garland of candied 
violets encircled around it. This makes a very 
attractive way of decorating ice-cream. 


AMBROSIAN PINEAPPLE ROLL 

Line a melon mould with pistachio ice-cream 
made thus : —Scald one pint of milk, add the 
yolks of five eggs to which has been added one 
cup sugar and a few grains of salt. Stir this 
into milk until thick like a custard. Remove 
from fire, add one pint of heavy cream beaten 
stiff. Then add two teaspoons of vanilla and 
one and one half tablespoons of the extract of 
almond, color with Burnett’s leaf green. 
Freeze until firm. When the mould is lined 
with this mixture, fill the center with one pint 
of cream beaten stiff, to which has been added 
one-half cup of confectioners’ sugar, and one 
cup Ambro Brand pineapple cut in small pieces. 
Beat this into the cream and fill mould. Pack 
in salt and ice four hours. Unmould and 
decorate with chopped pistachio nuts and 
candied cherries and serve with claret sauce. 


CLARET SAUCE 

One cup of sugar, one-fourth cup of water, 
one-third cup of claret. Boil sugar and water 
eight minutes; cool slightly and add claret, 
then serve. 


VERONIQUE GLACE 

Line a mould with vanilla ice-cream. Fill 
with the following mixture. Three cups 
cream beaten stiff, one-half cup powdered 
sugar, one cup Ambro Brand pineapple cubes 
which have been soaked in two tablespoonfuls 
kirsch, and one tablespoonful orange curacoa, 
one teaspoonful vanilla and one small jar 
Bar-le-duc currants, cover top with ice-cream 
and pack in salt and ice three hours. 










ISLE OF PINES COOK BOOK 


17 


ICES 


PINEAPPLE SHERBET 

Two small cans pineapple, one pint sugar, 
one quart of water. Pour juice of pineapple 
in a bowl and put fruit in sauce pan with half 
of the water and simmer twenty minutes. 
Put sugar and remainder of water on to boil. 
Cook twenty minutes. Rub cooked pineapple 
through sieve and add to it the boiling syrup. 
Cook fifteen minutes longer. Add juice, cool, 
and freeze. 


PINEAPPLE SURPRISE 

Into one quart of chopped Ambro Brand 
pineapple, stir one cup water and one pound 
sugar. Add the unbeaten whites of five eggs. 
Turn into freezer and freeze firmly. Any fruit 
will do. This makes a large quantity. 


FROZEN PINEAPPLE 

One fresh Ambro Brand pineapple grated, 
one quart of water, two and one-half cups 
granulated sugar, three lemons, one orange, 
white of one egg, and two level tablespoonfuls 
powdered sugar. Add one-half cupful of the 
sugar to the pineapple and cook slowly for 
twenty minutes. Remove from the fire and 
cool. Boil the water and remaining sugar 
with the chopped rind of half a lemon together 
for ten minutes. Strain and when cool, add 
the lemon and orange juice. Turn into a 
freezer and freeze. When frozen remove the 
dasher, and add the pineapple, then stir in the 
white of the egg, beaten to a stiff meringue 
with the powdered sugar. Repack the freezer 
and let stand for one hour before serving 
Decorate with spun sugar and candied violets 
and mint leaves. 


PINEAPPLE ICE 

Peel and cut an Ambro Brand pineapple into 
small pieces; cover it with one pint of sugar, 
and let it stand for an hour and a half. Mash 
it fine and strain. Add one pint of water and 
the rind and juice of one lemon. Freeze and 
decorate with candied rose leaves and mint 
leaves. 


SICILIAN PINEAPPLE 

One can of peaches, one cup of sugar, two 
cups of orange juice, two cups of Ambro Brand 
pineapple syrup, and two tablespoons lemon 
juice. Mash peaches and press through a sieve 
and add sugar and fruit juices. Freeze and 
decorate with maraschino cherries. 


COUPE MANDARINE 

Separate into sections pieces of Ambro Brand 
pineapple and put in the bottom of each coupe. 
Cover the pineapple with pineapple ice, and in 
the center make a depression, and fill with 
whipped cream and crushed strawberries. At 
the base of each coupe, arrange artistically 
white and red spun sugar. 


PINEAPPLE DELIGHT 

Use two cupfuls of shredded Ambro Brand 
pineapple, add two tablespoonfuls of lemon 
juice and mix with the plain water-ice com¬ 
pound. Freeze. If you use the fresh pine¬ 
apple, cut the top off straight, scoop out the 
pulp, and keep the shell in ice-water, until 
serving time. Then pack the water-ice in it 
and replace top for a lid. Send to the table in 
its natural shape. 


PINEAPPLE AMSTERDAM 

One cup of chopped Ambro Brand pineapple, 
two cups of water, a few grains of salt, one 
cup of orange juice, two cups of sugar, juice 
of one lemon, one-third cup of kirsch, one 
teaspoonful of vanilla, one-half teaspoonful of 
maraschino. Make a syrup by boiling water 
and sugar three minutes; then add remaining 
ingredients, and freeze using equal parts of 
chopped ice and salt. Serve in champagne 
glasses and decorate with pineapple leaves. 


COUP A LA ISLE OF PINES 

One Ambro Brand pineapple shredded, the 
pulp of four oranges, four bananas sliced, two 
tablespoons of maraschino, two tablespoons 
lemon juice, a few grains of salt and powdered 
sugar to taste. Mix ingredients, sweeten to 
taste and chill. Serve in champagne glass 
three-fourths full, then cover top with straw¬ 
berry ice and garnish with strawberries and 
angelique. 


PINEAPPLE WITH WATERMELON 
SHERBET 

Fill frappe glasses half full of pineapple ice 
and on top fill with watermelon sherbet made 
as follows,—Take out .the red pulp and juice 
of a ripe melon, and to every two quarts allow 
a half pound of sugar. If desired flavor with 










18 


ISLE OF PINES COOK BOOK 


lemon. Freeze. When half frozen add the 
stiffly-beaten whites of three eggs, and con¬ 
tinue the beating. Decorate with candied 
gooseberries. _ 

PINEAPPLE SORBET 

Prepare an Ambro Brand pineapple and chop, 
then add six tablespoons of sugar, and the 
strained juice of two oranges. Add one-fourth 
cup of almonds to the fruit, two cupfuls of 
cold water, and a few drops of yellow and red 
coloring. Strain and freeze. Then add two 
tablespoons of pineapple syrup. Serve with 
chopped almonds and peaches. 


APRICOT ICE 

One can of apricots, two cups of Ambro 
Brand pineapple, two lemons, whites of four 
eggs, one quart and one cupful of sugar, one 
quart of water, and one quart of cream. Press 
the apricots through a sieve, add the strained 
juice of the oranges and the lemons. Boil the 
sugar and water to a thin syrup, and allow it 
to cool. Mix the fruit with the syrup, and add 
the stiffly beaten whites of the eggs. Pour 
into the freezer and freeze for a few minutes; 
then add the cream and freeze until.almost 
solid. This recipe makes one gallon. 


PASTRY DESSERTS 


PINEAPPLE A LA IMPERATOR 

Roll out puff or plain paste. Cover the 
bottom of boat-shaped tins with pastry, and 
prick with fork, so they will cook evenly. 
Put in oven and when delicately browned, 
remove from the oven, take off the boat 
shells, and fill with Ambro Brand pineapple 
which has been soaked in two cups of sugar 
and one cup of water, until it has reduced to 
half of a cup. Fill shells with this mixture 
and pipe around the edge whipped cream 
decorated with candied orange peel. Make 
sails of rice paper and use small wooden 
skewers for the mas-t and with paste, fasten 
the sails on the mast. 


PINEAPPLE TARTLETS 

Roll paste to one-quarter inch in thickness 
and line patty pans; prick with a fork, and 
fill with rice or barley to hold in shape. When 
a golden brown, remove from the pans and fill 
with the following mixture: One cup of sugar, 
to which has been added two tablespoons of 
flour, yolks of three eggs, juice of one lemon, 
one-half cup of milk, and a few grains of salt. 
Mix all together and stir over hot water until 
it thickens. Then remove from fire and add 
one cup of Ambro Brand pineapple cubes 
which have been drained. Fill the patty cases 
and with the whites of the three eggs, make 
a meringue by beating them up stiff, and add¬ 
ing gradually four tablespoons of granulated 
sugar. Then cover pineapple tartlets with 
this mixture and bake in the oven until a 
most delicate brown. 


PINEAPPLE PIE 

One cup sugar, one cup sweet cream, one- 
half cup butter, five eggs and one Ambro 


Brand pineapple grated. Beat the butter and 
sugar to a cream. Add the beaten yolks of 
eggs, the pineapple, cream, and lastly the 
beaten whites, whipped in lightly. Bake with 
undercrust only. 

PETITE PIES 

Roll paste to one-eighth inch in thickness 
and line small fluted tins; fill with pineapple 
and tomato jam. Cov^r and sprinkle with 
almonds, blanched and cut in small pieces 
crosswise. Bake in a hot oven and when 
nearly done brush over with maple syrup. 
Return to oven and finish cooking. 


PINEAPPLE RINGS 

Roll out paste one-fourth inch in thickness, 
cut out circular pieces, prick with a fork, and 
arrange on tin sheet. Bake until delicately 
brown. When done remove from the oven 
and put together in pairs. Spread between 
pairs a cream filling made of one pint of 
scalded milk to which has been added two 
eggs beaten with one cup of sugar, and one- 
half cup of flour. Stir until stiff. When very 
cold, add one-half cup of cream beaten stiff 
and flavor. Arrange on top of each pair, round 
slices of Ambro Brand pineapple, around the 
edge whipped cream and candied cherries. 
Serve individually on lace doilies. 


MERINGUE PIE 

Grate one Ambro Brand pineapple, add to 
it one cup of sugar, beaten yolks of three 
eggs, butter the size of an egg; mix altogether, 
bake in undercrust one hour. Then frost 
with stiffly beaten whites of eggs, with two 
tablespoons of sugar added to them and then 
set in oven to brown. 









ISLE OF PINES COOK BOOK 


19 


CAKE 


PINEAPPLE CAKE 

One cup butter, two cups sugar, one cup of 
milk, three cups of flour, whites of six eggs, 
and the yolks of four, three teaspoonfuls of 
baking-powder well mixed through flour. Bake 
in jelly-cake pans. Grate an Ambro Brand 
pineapple, sprinkled with sugar and spread 
between the layers. Pineapple jam may be 
substituted. Frost the outside with two table¬ 
spoonfuls of the pineapple beaten into the 
frosting. _ 

PINEAPPLE LAYER CAKE 
One-half pound butter, one-half pound sugar 
beaten to a cream. Add the well beaten yolks 


of three eggs and one-half cup of milk, two 
cups flour, in which has been sifted two teas- 
spoons baking-powder. Flavor with two table¬ 
spoons pineapple juice or use two tablespoons 
water, and one-fourth teaspoon mace with 
one-half teaspoon vanilla. Bake in three jelly- 
cake tins. Filling —Boil two cups sugar with 
two-thirds cup of cream for ten minutes. Take 
from the fire and beat till thick and smooth. 
To one-third of this, add one cup grated Ambro- 
Brand pineapple to spread between the layers. 
To the remaining two thirds add enough pine¬ 
apple juice to make it spread smoothly for ant 
icing. 


CONFECTIONS 


CANDIED PINEAPPLE 

Pare and core thick slices of Ambro 
Brand pineapple and leave in rings or cut 
into quarters; boil one-half cup of water 
and one cup of sugar until well dissolved, 
then cook the Ambro Brand pineapple in 
syrup until clear; lay on waxed paper to dry 
after taking up; when quite dry place in 
tin box between waxed paper. A little lemon 
juice could be added to the syrup, and for 
pink pineapple add a few drops of pink 
coloring, but most people prefer its natural 
color. 


GLACED PINEAPPLE 

Two cups of sugar, one cup of boiling 
water, one-eighth teaspoon of cream-of-tar¬ 
tar. Put ingredients in a sauce-pan, stir, 
place on range and heat to the boiling point. 
Boil without stirring until syrup begins to 
discolor slightly which is three hundred and 
ten degrees Fahrenheit. Wash off sugar 
which adheres to sides of pan as in making 
fondant. Remove sauce-pan from fire, and 
place in larger pan of cold water, to in¬ 
stantly stop boiling; then remove cold water 
and place in sauce-pan of hot water during 
the dipping. Drain either slices or small 
pieces of Ambro Brand pineapple, until very 
dry. Drain for several hours, and just be¬ 
fore dipping, wipe with a dry cloth; use a 
long pin to dip, and dip in syrup to cover. 
When thoroughly covered on both sides, 


place on oiled paper until dry. Glaced fruits 
keep but a day, and should only be made in. 
cold and very clear weather, to be success¬ 
ful. 


STUFFED FIGS 

Steam figs over hot water until soft. Then, 
cut one incision lengthwise and fill with a 
marshmallow, one English walnut, and a 
piece of candied Ambro Brand Pineapple. 
Close together, roll in confectioner’s sugar 
and arrange alternately in a long, narrow 
silver tray with candied mint leaves. This 
is a most choice confection. 


PINEAPPLE CHIPS 

After peeling and removing the eyes of 
an Ambro Brand Pineapple, cut it into thin 
strips, lay on a platter and cover with gran¬ 
ulated sugar. Keep the pieces separate. Set 
the platters on shelves in a dry closet, and 
sprinkle them with sugar every day, pour¬ 
ing off the syrup as it gathers. When the 
chips are dry and crystallized, pack in tin 
boxes with oiled paper between each layer. 
The syrup may be used for jellies or as a 
drink with the addition of water. 


FRUIT FUDGE 

Boil together in a granite sauce-pan two 
cups of granulated sugar, one-half cup of 
thin cream, one cup of Ambro Brand Con¬ 
centrated Pineapple Syrup, and a piece of 








20 


ISLE OF PINES COOK BOOK 


butter the size of an egg. Stir constantly 
until a soft ball may be formed in cold 
water. Beat until it sugars, and has a 
creamy consistency. Then add one cup of 
candied fruit including pineapple, cherries, 
and plums; stir these in thoroughly, and 
pour into a buttered cake pan. When colu 
cut in squares. 


PINEAPPLE SYRUP PRALINES 

Mix together two cups of confectioners’ 
sugar, one-half cup of thin cream, and one 
cup of Ambro-Brand Concentrated Pineapple 
Syrup. Cook in a granite saucepan stirring 
all the time. Let boil until a soft ball may be 


formed in cold water; then remove from the 
fire and beat until of a creamy consistency, 
and beginning to sugar. Then drop from spoon 
in peppermint shape on unbuttered tin sheets. 
When thoroughly cold remove from sheets. 


CREAMED WALNUTS 

Put two cups of confectioners’ sugar into a 
mixing bowl and gradually stir in Ambro 
Brand Concentrated Pineapple Syrup to moist¬ 
en and make a very stiff fondant. Then make 
little balls, and on each side press into the 
fondant a half walnut. Then put away to 
stiffen and serve as a confection. 


SANDWICHES AND CANAPES 


PINEAPPLE CANAPES 

Split in two some small square spongecakes 
or take slices of sponge cake. Put butter in 
the chafing dish and when hot put in the slices 
of cake and brown on both sides a little. Lay 
slices on a plate and spread each with a layer 
of canned, chopped Ambro Brand pineapple. 
Turn juice from can into chafing dish. Moisten 
a teaspoonful of arrowroot in cold water; stir 
slowly into the hot juice and continue to stir 
until it becomes thickened and clear. Pour 
sauce over slices of spread cake. If more 
than a cupful of juice is used, add more arrow- 
root, in proportion. 


FRUIT SANDWICHES 

Crush slightly equal quantities of red cur¬ 
rants, Ambro Brand pineapple and raspberries, 
and to every pound, add one pound of sugar. 
Cook until it reaches the consistency of mar¬ 


malade. Spread between slices of buttered 
bread, cut in shapes of diamonds, hearts, 
clubs, and spades with tin cutters, and dec 
orate with little bunches of currants in the 
center of each sandwich. 


WHITE HOUSE CANAPE 

Melt two tablespoons of butter, add two 
cupfuls shredded Ambro Brand Pineapple. 
Cook ten minutes and add sugar and lemon 
juice to taste. Serve on slices of sauted 
bread. Garnish with cream. Sponge cake is 
excellent to use in place of sauted bread. 


SURPRISE SANDWICHES 

Cut the Ambro Brand Pineapple in thin 
slices and dust with powdered sugar, and 
arrange between thin slices of buttered 
bread, to be served for afternoon teas. 


MISCELLANEOUS 


PRESERVED PINEAPPLE 

Four pounds of Ambro Brand Pineapple, 
four pounds of sugar. Pare pineapple and 
remove the eyes, then cut in slices, and ar¬ 
range slices and sugar in layers in pre¬ 
serving kettle; let stand over night. In 
the morning, simmer, until pineapples are 
tender. Fill jars with fruit, boil syrup five 
minutes, fill jars with syrup, and then seal. 


CANNED APPLES AND PINEAPPLE 

Four pounds of apples, four pounds of 
Ambro Brand Pineapples, two pounds of 
sugar, two pints of water, and rind of four 
lemons. Pare, core, and cut the apples in 
rings. Cut pineapple in slices, remove skin 
and eyes and cut pulp into squares, being- 
careful to reject the core. Boil sugar and 
water five minutes, add pineapple; cook until 









ISLE OF PINES COOK BOOK 


21 


tender;’ then cook apples until tender, add 
lemon rind, fill jars which have been steril¬ 
ized, with apple and pineapple; adjust rings, 
fill jars with syrup, adjust covers, and seal. 


CANNED PINEAPPLE 

Peel and slice, make syrup in proportion 
of two and one-half pounds best white gran¬ 
ulated sugar to nearly three pints of water; 
boil five minutes; skim or strain. Add fruit 
and let it boil two minutes. Have cans hot; 
fill and seal up as soon as possible. 


PINEAPPLE SYRUP 

This makes a delicious water-ice and is 
better for flavoring than fresh pineapple. 
Put three pounds of loaf sugar in a porce¬ 
lain kettle over the fire. Beat the whites 
of two eggs and add to them two cupfuls of 
clear water. Pour over the sugar and set 
on fire to boil until clear. Remove and cool. 
Pare and grate enough Ambro Brand Pine¬ 
apple to make a quart of juice; then strain 
into the syrup. Boil ten minutes. Remove 
and bottle. Cover the corks with melted 
wax. 


PINEAPPLE PRESERVES 
Wash fruit and boil without paring until 
tender; take out, pare, and slice lengthwise, 
leaving out the hard center. Pour a syrup 
[using a pound of sugar to one of fruit] 
boiling hot over pineapples and let stand 
until the next morning. Pour off syrup, 
boil until nearly thick enough; then add 
fruit, and boil fifteen or twenty minutes. 
Then put in jars. 


BRANDIED PINEAPPLE 

Four large Ambro Brand Pineapples, half 
their weight in sugar, and one quart of high- 
proof alcohol or brandy. Prepare pineap¬ 
ples by paring, removing the eyes, cutting 
in one-fourth inch slices, and by cutting out 
the centre. Put alternate layers of pine¬ 
apple and sugar in a stone jar; then add 
the alcohol or brandy, and cover closely 
having a heavy piece of cloth under cover 
of each jar. 


PINEAPPLE FILLING 

One cup of grated Ambro Brand Pine¬ 
apple, one tablespoon of orange rind, two 
tablespoons of lemon juice, sugar to taste. 


Mix pineapple, fruit juice, and rind, and 
enough confectioner’s sugar to make of con¬ 
sistency to spread. 

Bake a plain gold cake in cake tin or make 
individual cakes and frost with a boiled 
White Mountain frosting and decorate cen¬ 
ter of cakes with candied cherries or can¬ 
died rose leaves, having a border of chopped 
pistachio nuts. 


PINEAPPLE ICED TEA 

Fill glasses with five tablespoons of iced 
tea, and add to it the whip from one cup of 
cream which has been sweetened, and shred¬ 
ded Ambro Brand Pineapple beaten into it. 
Decorate with cherries. This is a most at¬ 
tractive as well as a cool drink in summer. 


PINEAPPLE MARMALADE 

Take ripe, juicy Ambro Brand Pineap¬ 
ples, pare, cut out the eyes very carefully 
and grate on a coarse grater, all but the 
core. Weigh, and allow a pound of sugar 
to a pound of fruit. Cook from twenty 
minutes to half an hour and jar. 


PINEAPPLE TARTS 

Cook one cup grated Ambro Brand Pine¬ 
apple, one-fourth of a cup of sugar, two 
yolks of eggs, grated rind and juice of one 
lemon, and a few grains of salt, until thick. 
Chill and fill tarts. 


CRAB APPLE AND PINEAPPLE JAM 

Use for this twelve glasses of crab-apple 
pulp, nine glasses of sugar, one pint of 
shredded Ambro Brand Pineapple. Cook 
the crab-apple pulp and sugar together un¬ 
til nearly done; then, add the pineapple and 
cook fifteen to twenty minutes longer. Put 
into glasses when cool and cover with par¬ 
affin. 


PINEAPPLE AND TOMATO JAM 

Peel and grate three Ambro Brand Pine¬ 
apples. Pour boiling water over a peck of 
ripe tomatoes; take off the skins and hard 
places. Chop and put over the fire to boil. 
When soft, add the pineapple and measure. 
Allow to each cupful of fruit an equal 
amount of white sugar, and cook until clear. 
Pour into sterilized glasses and seal. 












22 


ISLE OF PINES COOK BOOK 


PINEAPPLE VINEGAR 

Cover sliced Ambro Brand Pineapples 
with pure cider vinegar, let them stand three 
or four days, then mash and strain through 
a cloth as long as it runs clear. To every 
three quarts of juice add five pounds of 
sugar. Boil it altogether about ten min¬ 
utes, skim carefully until nothing rises to 
the surface, take from fire. When cool bot¬ 
tle it. A tablespoonful in a glass of ice 
cold water is fine in warm weather. 


PINEAPPLE JELLY FOR IMMEDIATE 

USE 

Cover with cold water the cores and skins 
left in preserving Ambro Brand Pineapples. 
Cook until tender then strain. As pineapple 
is lacking in the pectin or jellying princi¬ 
ple, use gelatine to stiffen in the propor¬ 
tions directed on the package, and sweeten 
to taste. This is exceedingly appetizing and 
attractive in appearance and goes well as 
a relish with veal loaf or a roast of any 
kind. 


SANDWICH FILLING 

One-half of a cupful of shredded Ambro 
Brand Pineapple added to half that amount 
■of cream cheese, moistened with lemon juice 
and salt to taste, makes a good filling that 
is unusual. Cut sandwiches in fancy shapes 
and in the center of each, make a hole in 
the top slice of bread, and insert an olive 
filled with cream cheese and a few grains of 
paprika sprinkled over it to give a touch of 
color. 


PINEAPPLE AND RHUBARB MARMA¬ 
LADE 

One quart of shredded Ambro Brand 
Pineapple, four quarts of rhubarb, and the 
juice of two oranges. Cook pineapple in 
water until tender; add rhubarb cut up, skin 
and all, and cook until soft. Then measure 
and add a large cup of sugar to each pint 
of fruit. Boil twenty minutes. Turn into 
sterilized glasses and seal. The marmalade 
must be stirred constantly while boiling, as 
it is apt to scorch. A cupful of nut meats 
chopped fine or a little spice may be added 
at the last if desired. 


PINEAPPLE MARMALADE 

Peel and grate or chop as many Ambro 
Brand Pineapples as are desired. Weigh 
and allow a pound of sugar to each pound 
of fruit. Mix well and stand in a cool place 
over night. In the morning cook for a 
half hour or until soft enough to put through 
a coarse sieve. Strain, return to the pre¬ 
serving kettle, and continue the cooking, 
stirring almost constantly for half an hour 
or longer until a clear amber jelly results 
that will thicken into a paste as it cooks. 
Put into small jars, and when cool cover 
with paraffin and seal. 


PINEAPPLE TARTS 

Cook one cup of grated Ambro Brand 
Pineapple, one-fourth cup of sugar, two 
eggs yolks, grated rind and juice of one 
lemon, a few grains of salt. Stir until thick 
over hot water. Chill and fill tarts. 


PINEAPPLE FILLING FOR CAKE 

One cup of grated Ambro Brand Pine¬ 
apple, one tablespoon of grated orange rind, 
two tablespoons of lemon juice and sugar. 
Mix pineapple, fruit juice, and rind, and 
enough confectioner’s sugar to make of con- 
sistancy to spread. 


PINEAPPLE FILLING FOR CAKE, ETC. 

One quart each of diced Ambro Brand 
Pineapple and citron melon added to one 
pint of cold water. Bring to a boil, then 
mash thoroughly and cook to a soft pulp. 
Then strain this mixture and let stand over 
night. There should be one pint and a half 
of juice. Boil juice ten minutes, add an 
equal measure of sugar and it will begin 
to jell after fifteen minutes’ boiling. If 
pineapple is very ripe and too sweet, add a 
tablespoon of lemon juice, added to each pint 
of juice. Pour into glasses and seal with 
paraffin. 


A SIMPLE PINEAPPLE MARMALADE 

One quart of sliced Ambro Brand Pine- 
apple pared and cut in small pieces and one 
pound of powdered sugar; boil half an hour, 
and pour into sweet meat pots. 









ISLE OF PINES COOK BOOK 


23 


PINEAPPLE WITH CEREALS 

Cold moulded cereals particularly Cream of 
Wheat may be prepared the day before. Cook 
the cereal in the usual way using half milk 
and half water, poured into cups and chilled 
or diced Ambro Brand pineapple may be stirred 
into the cereal before chilling. Garnish cer¬ 
eals with sliced Ambro Brand pineapple served 
with sugar and cream and it makes a nourish¬ 
ing and delightfully attractive meal. 


PINEAPPLE BOUILLON 

Add to one quart of boiling water the juice 
of two lemons and the grated pulp of one 
Ambro Brand pineapple. Canned fruit may 
also be used with good results. Sweeten to 
taste, and let simmer for five minutes and 
strain through cheese cloth. Thicken slightly 
with arrowroot. Serve very cold with a few 
pieces of diced Ambro Brand pineapple in 
each cup. This bouillon may be served in 
souffle cases of the largest size and accom¬ 
panied by sweet wafers or very thinly sliced 
bread spread between the slices with pii e- 
apple marmalade. These fruit bouillons are 
exceedingly popular abroad, and they are 
spoken of there as being soups instead of 
bouillons, but they are spoken of as bouillons 
from the fact that they are always served in 
cups. 

ENGLISH ROLLS 

Cut one loaf of very fresh bread in thin 
slices, and on each slice spread grapefruit 
or pineapple and orange marmalade, and 
roll each slice like a jelly roll, and put close 
together on a toaster. When well browned 
on both sides, put on a silver tray with 
a napkin and serve with afternoon tea. 


WHIPPED EGG DRESSING 

To the white of one egg, allow one table¬ 
spoonful of olive oil. Whip first the egg, 
adding oil gradually as in mayonnaise. Fla¬ 
vor with lemon juice, salt, cayenne, etc.; 
as for mayonnaise or use a Pineapple fruit 
syrup, fresh or preserved. 


GRAPEFRUIT MARMALADE I 

Four pounds grapefruit, four pounds of 
sugar. Wash grapefruit, slice thinly, and 
remove seeds and pulpy portions; add sugar 
and cook slowly two or three hours. Pour 
into glasses and cover. 


GRAPEFRUIT MARMALADE II 

Six grapefruit, four lemons, four quarts 
of water, ten pounds of sugar. Wash the 
fruit, and cut in thin slices, removing the 
seeds and as much of the white skin as pos¬ 
sible. Cover with water, and let stand 
overnight. Cook slowly two hours. Add 
sugar and simmer until thick. Fill glasses, 
seal, and keep in cool place. 


ROLLS STUFFED WITH MARMALADE 

Scoop out the soft part of tiny dinner 
rolls and fry in deep fat. When a delicate 
brown, drain on brown paper, and fill with 
orange and grapefruit marmalade. Serve 
on paper doilies. 







GRAPEFRUIT 

{From our Illustrated Book) 


RAPEFRU1T, so named because the big yellow 
fruit grows in grapelike clusters, has begun 
only within the past few years to take its 
rightful place as a staple article of diet. It 
is delicious and healthful and the demand for 
it grows more insistent every day. Physicians 
vouch for its tonic properties. With hundreds 
of thousands of Americans in the large cities 
it has become almost indispensable as an 
appetizer or as a dessert. In European 
markets, however, it is practically unknown. 

Certain soil and climatic conditions being 
absolutely essential to its successful cul¬ 
tivation there are fewplaces where grapefruit 
can be grown. The Isle of Pines happens to 
be one of the favored spots. The excessively bitter “quinine’’ taste found in 
grapefruit grown elsewhere is not characteristic of isle of Pines fruit; and it 
is only the simple truth to say that the grapefruit grown on this island is 
sweeter, juicier and more tender than is the grapefruit grown anywhere else 
on the globe. The soil condition, the rainfall, and the exemption from extremes 
of heat and cold, make for perfect fruit. The Isle of Pines grapefruit is obtain¬ 
able in Northern markets from four to six weeks earlier than is the fruit from 
the groves farther north ; and because of its size and quality it brings high 
prices. 

Grapefruit trees are planted 25 feet apart, or 70 to the acre. They do not 
yield an income until the fourth year after planting; and while trees 
have been known to bear ten boxes of fruit in the fifth year, the amount of 
yield is not certain. With proper care and attention as the trees grow older it 
is possible for them to bear as high as fifteen to twenty boxes. 











GRAPEFRUIT AND ITS SUGGESTED USES 


Baskets made from Grapefruit shells 
make most attractive receptacles for the 
different varieties of fruit salads. For a 
garnish on these salads, long curls of citron 
and angelique, triangles and stars of can¬ 
died grapefruit peel, and maraschino or 
crystallized cherries give an unusual touch 
as well as having an inviting appearance. 
Tiny sandwiches put together with a tart 
currant jelly give just the desired piquancy 
to a salad made of fruit. An attractive bow 
of ribbon tied through the handles of the 


grapefruit baskets has the tendency of beau¬ 
tifying a table for luncheon or dinner. 

The ingredients of a salad must blend 
smoothly and the dressing must be particu¬ 
larly suited to the combination; yet the ac¬ 
cessories are the visible signs that appeal 
to the eye and indirectly affect the quality 
of the salad. Nothing gives a more un¬ 
appetizing appearance to a salad than a 
wilted green foundation. Always use fresh 
crisp leaves in arranging a nest of lettuce 
or romaine and the most tender succulent 
parts of watercress. M. E. F. 


BEVERAGES AND PUNCHES 


FRUIT APOLLINARIS 

Four cups of sugar, eight cups of water, 
two quarts of Apollinaris, one Ambro Brand 
Pineapple shredded, one cup of grapefruit 
juice, one box strawberries hulled, and cut 
in pieces, four bananas cut in slices, juice 
of six oranges, juice of three lemons. Boil 
sugar and water five minutes, add fruit, ice, 
Apollinaris, and water to make punch right 
strength. One cup of maraschino cherries 
may be added. 


PARADISE ISLAND PUNCH 
Put into a punch-bowl three quarts of 
bottled Ambro Brand Pineapple juice, one 


can grated pineapple, one quart crushed 
strawberries, the strained juice of one grape¬ 
fruit, six large oranges and three lemons. 
Dissolve a pound and one-half of granu¬ 
lated sugar in a quart of boiling water. 
Chill and stir through the fruit, adding a 
large piece of ice to the contents of the 
bowl. 


RUSSIAN TEA [A LA MARMALADE] 

Instead of serving lemon with tea, put 
a teaspoonful of grapefruit marmalade in 
the tea instead of lemon. 


GRAPEFRUIT COCKTAILS 


GRAPEFRUIT A LA RUSSE 

Cut grapefruit in halves crosswise with 
a small, sharp, vegetable knife, cut around 
each section, so* it can easily be removed 
with a spoon. Sprinkle with sugar and 
pour over it two tablespoons of sherry 
wine. With the pastry bag and tube, pipe 
a border all around the edge of heavy 
cream beaten stiff. Equal distances apart, 
place a maraschino cherry on the cream. 
If so desired make a square, crossing the 
sides diagonally and in each corner place a 
candied or maraschino cherry. 


GRAPEFRUIT WITH BRANDY 
AND GIN 

Prepare grapefruit for serving and add to 
each portion one-half tablespoon of Apricot 
brandy and one-half tablespoon of gin, well 
mixed together. Let this stand one hour in 
the ice box or in a cold place, until ready 
to serve and decorate with maraschino 
cherries, and around the base arrange spun 
sugar and in it, at equal distances place a 
glaced cherry. 





26 


ISLE OF PINES COOK BOOK 


GRAPEFRUIT COCKTAIL 

Cut a chilled grapefruit in halves; with a 
thin sharp knife, remove the seeds and cut 
each section of fruit; serve the pulp with 
the juice in dainty glasses, adding two tea¬ 
spoons of sugar and one teaspoonful of 
sherry to each glass. 


GRAPEFRUIT OYSTER COCKTAIL 

After the grapefruit is halved, cut out a 
large portion of the heart [a flexible knife, 
double edged, is now made for this pur¬ 
pose] leaving a lining of fruit in the shell 
and place on ice. Drain and wipe gently 
medium-sized oysters, place in heart of 
grapefruit, and sprinkle with salt. Pour 
over the oysters a mixture made as follows: 


a saltspoonful of horse radish, one of Wor¬ 
cestershire sauce, a teaspoonful tomato 
ketchup, three drops of tasbasco sauce. Place 
grapefruit shell in dish of ice and serve. 
Clam cocktails may be made the same way. 


PREPARED GRAPEFRUIT 

Prepare grapefruit by cutting in halves, 
cutting out the center of each half and by 
cutting carefully around each section with a 
sharp vegetable knife so that they can be 
easily removed with a spoon. Sprinkle with 
sugar, and add one tablespoonful kirsch, and 
one teaspoon of orange curacoa, and one- 
half teaspoon of maraschino, or instead use 
two tablespoons of sherry wine. Drop into 
the center a maraschino cherry and a couple 
of candied mint leaves. 


GRAPEFRUIT SALADS 


GRAPEFRUIT A LA ISLE OF PINES 

Cook canned artichoke bottoms, in white 
stock to cover, ten minutes. Drain, cool, 
marinate with French dressing and let 
stand one hour. Mound with grapefruit 
pulp and pimolas cut in slices which have 
also been marinated. Pour over whole 
French dressing to which has been added 
one tablespoon red wine vinegar, and one- 
fourth teaspoon paprika and garnish with 
strips of red and green peppers. 


SCANDINAVIAN SALAD 

Wash leaves from one head of lettuce and 
arrange on a serving dish. In the centre 
put a mound of grapefruit. Garnish with 
cherries and serve a French dressing, mixed 
with four tablespoons of piccalilli. 


STUFFED PEPPERS 

Cook green peppers until soft with the 
tops cut off, and the seeds taken out. Re¬ 
move from boiling water and fill with grape¬ 
fruit cut in pieces and chopped olives. Mar¬ 
inate with a French dressing to which has 
been added one tablespoon of horse radish. 
Decorate with radishes and place each one on 
a bed of watercress. Place small cheese-ball 
circles of pimento cheese sprinkled with 
paprika equal distances apart on watercress. 


MANHATTAN SALAD 

Cut two cups of boiled chestnuts in small 
pieces. Add two cups of oranges and one 
cup of grapefruit cut in small pieces, one 
tablespoon lemon juice and one cup of may¬ 
onnaise. Chill, serve on lettuce, garnish 
with strips of pimento, radiating from the 
center, and also grated orange rind. 


GRAPEFRUIT SALAD 

Select long green peppers, cut in halves 
lengthwise: remove the seeds and fill with 
grapefruit pulp, celery and apple both finely 
cut and pecan nut meats, broken in pieces 
using half as much, each of celery and apple 
as grapefruit and allowing four nut meats 
to each case. Arrange on lettuce leaves 
and garnish with parsley and mayonnaise 
dressing. 


CUCUMBER SALAD 

Pare and cut a long, thin, cucumber in 
thirds crosswise, scoop out. the centres and 
fill with the following mixture: One cup of 
grapefruit cut in small pieces, and one-third 
cup of cooked green peppers, cut in strips. 
Pour over the following chiffonade dressing: 
two hard-boiled eggs chopped fine, five table¬ 
spoons of olive oil, two tablespoons of vine¬ 
gar, one-fourth teaspoon of paprika, one- 
half of a teaspoon of black pepper, two 
tablespoons of parsley chopped .finely, one- 









ISLE OF PINES COOK BOOK 


27 


half teaspoon of salt, one teaspoon of chop¬ 
ped shallot or onion, two tablespoons each 
of red and green peppers finely chopped. 
Pour over the stuffed cucumber, and place 
each cucumber cup on lettuce leaves and 
place on top, in the center of each, a piece 
of the cucumber rind cut in a diamond shape. 
For any of these salads, fruit or otherwise, 
place one or two thin water crackers on the 
side of the plate, and standing up in the 
center of each cracker, place a mushroom 
which is made of cream cheese in the shape 
of mushrooms and is rolled n very fine bread 
crumbs. This makes a very attractive salad 
and gives a very pleasing appearance. 


MARLBOROUGH SALAD 
For a dinner salad, seed and peel white 
grapes and stuff with pimento. Pare and 
separate sections of tangerines and grape¬ 
fruit free from skin and seeds. Mash a 
cream cheese, moistened with French dress¬ 
ing and add one quarter of a cup of chopped 
pecans. Make into balls the size of the 
grapes and arrange with the stuffed grapes, 
and the tangerines and grapefruit sections 
on lettuce leaves. Serve with a French 
dressing. 


CELERY, GRAPEFRUIT, AND WALNUT 

SALAD 

Cut equal amounts of each fruit into equal 
pieces half an inch square. Sprinkle very 
lightly with salt and lemon juice. When 
thoroughly blended, mix again with half the 
measure of mayonnaise dressing. Sprinkle 
with walnuts and serve at once. People’s 
ideas vary as to the quantity of dressing 
needed for a salad. A salad should never 
be dry but the dressing should not be ap¬ 
plied lavishly. 


GRAPEFRUIT SALAD I 

Mix equal quantities of grapefruit and 
English walnut meats with one-half cup of 
mayonnaise dressing. Serve in grapefruit 
caps in lettuce nests, and garnish with cher¬ 
ries and mint leaves. 


GRAPEFRUIT SALAD II 

Shred four green peppers, two red peppers 
and two grapefruit. Mix with one cup 
chopped celery and one cup of cream dress¬ 
ing. Serve on marinated watercress, and 
garnish with stars of red and green pep¬ 
pers. 


GRAPEFRUIT SALAD III 

Use same ingredients as for grapefruit 
Salad II, substituting wine dressing wh : ch 
is mayonnaise dressing with the addition 
of sherry wine, to taste. 


GRAPEFRUIT AND CELERY SALAD 
Remove the pulp from medium-sized 
grapefruit, and add to it an equal quantity 
of celery cut into dice. Refill the grape¬ 
fruit skins which have been cut in quarters 
lengthwise. Fill with this mixture and 
garnish with mayonnaise dressing, celery 
tips or curled celery and pimentos cut in 
strips. 


GRAPEFRUIT SALAD 

Halve and remove inside of fruit: then 
strain the juice and cover with two table 
spoonfuls sugar, two tablespoonfuls chopped 
mint cherries, two tablespoonfuls chopped 
almonds, and one tablespoonful grape juice. 
Chill thoroughly and serve in grapefruit 
shells and garnish with sprigs of mint. 


GRAPEFRUIT, CHERRY AND NUT 
SALAD 

Substitute for a sweet dish a salad pre¬ 
pared of sour cherries and grapefruit, celery 
and nuts dressed with lemon juice and oil. 


GRAPEFRUIT NUT SALAD 

Cut grapefruit and carefully remove cen¬ 
ter, leaving a lining of fruit. Fill space with 
English walnuts and almonds half and half. 
Salt nuts lightly. Make a dressing by strain¬ 
ing juice from center of fruit and mixing' 
with olive oil, two quarts juice and one part 
olive oil. Pour over nuts. Chill and serve. 
— 

STUFFED PEARS OF PINEAPPLES AND 
GRAPEFRUIT 

Select large whole preserved pears and, 
before arranging on lettuce leaf, use a veg¬ 
etable knife and cut quite deeply into the 
blossom end. Scoop out and fill with chop¬ 
ped Ambro Brand Pineapple mixed with 
mayonnaise dressing; then place each pear 
on lettuce leaves and cut a round, deep 
circle out carefully from the top including 
the stem, and fill with grapefruit mixed 
with mayonnaise. Replace top on pear and 
around the stem place five pieces of ange- 
lique in diamond shapes. Serve with may¬ 
onnaise dressing. 











28 


ISLE OF PINES COOK BOOK 


ROMAINE A LA TUILERIES 

Arrange on individual plates selected 
pieces of Romaine and in the center alter¬ 
nate the following fruits all cut in the same 
sizes: Grapefruit, pineapples, tangerines. To 
show distinction between the several fruits, 
separate with strips of pimentos and decor¬ 
ate with lemon cut in fancy shapes to which 
has been added three drops of tabasco sauce 
and chopped parsley. Serve with French 
•dressing to taste and two tablespoonfuls 
chopped pimentos. 


TOURAINE SALAD 

Use a combination of oranges, grapefruit, 
Ambro Brand Pineapple, and white grapes. 
Serve in sherbet glasses with French dress¬ 
ing with very mild vinegar. 


FRUIT SALAD 

Shred four green peppers, two red peppers 
and two grapefruit. Mix one cup of chop¬ 
ped celery and one cup of mayonnaise dress¬ 
ing, into which one-half cup stiffly beaten 
cream, has been added to it. Serve on 
marinated watercress, and garnish with 
stars of red and green peppers. 


GRAPEFRUIT SALAD 

Mix equal quantities of grapefruit and 
English walnut meats, with one-half cup of 
mayonnaise dressing. Serve in grapefruit 
cups in lettuce nests. 


CHIFFONADE SALAD 
Cut celery into one-inch pieces, and pieces 
into straws, until one cup is obtained. Re¬ 
move the pulp from grapefruit making one 
cup. Remove the skin and slice four me¬ 
dium-sized tomatoes. Break chicory leaves 
into pieces for serving. Marinate all separ¬ 
ately with French dressing. Arrange in sep¬ 
arate mounds on a serving dish on nests of 
lettuce. Garnish each with chopped chives, 
green peppers cut in strips, and parsley. 


GRAPEFRUIT SALAD 

Take one orange, two bananas, one-half 
grapefruit, two apples, and one half cup of 
English walnuts. Chop all together, mix in 
a bowl with a silver fork, adding one-half 
cup of cream or less, sweetened and whip¬ 
ped. Make a cup of lettuce leaves, place a 
half grapefruit shell on leaves, fill with mix¬ 
ture, put spoonful of dressing on top. 


NIPPON SALAD 

Cut one grapefruit and two oranges in 
sections, and free from seeds and membrane. 
Skin and seed white grapes [three-fourths 
of a cupful]. Cut pecan nut meats in pieces 
making one third cupful. Mix prepared in¬ 
gredients, arrange on a bed of crisp lettuce 
leaves, and pour over the following dress¬ 
ing. Mix four tablespoons of olive oil, one 
tablespoon of grapefruit juice, one-half 
tablespoon of vinegar, three-fourths tea¬ 
spoon of salt, one-fourth teaspoon of pap¬ 
rika, a few grains of pepper, and one table¬ 
spoon of Roquefort cheese. Shake before 
using. 


ENTREE 

\ qreaT WESTERN ICE pagne poured over it, and decorate with can¬ 

died mint leaves. Pour on champagne just 
Serve in tall coupe glasses pineapple and before serving time accompanying a meat 
grapefruit ice with Great Western Cham- course. 


COLD DESSERTS 


GRAPEFRUIT SUPREME 

Put two cups water, one cup of sugar, 
and a few gratings of orange rind in sauce¬ 
pan and heat gradually to boiling point, 
then add yolks of four eggs and cook one 
minute. Remove from range and add one 
tablespoon of gelatine soaked in three table¬ 
spoons of cold water. Strain, cool, add one 


and one-half cups each of grapefruit juice 
and orange juice and lemon juice to taste. 
Freeze and line melon moulds and fill with 
a pint of cream beaten stiff and flavor with 
two tablespoons maraschino, and one-half 
cup confectioner’s sugar gradually beaten 
into it. Cover, pack in salt and ice, and let 
stand three hours. Garnish with pistachio 
nuts and red Bar-le-duc currants. 










ISLE OF PINES COOK BOOK 


29 


GRAPEFRUIT A LA ST. PATRICK 

Cut three grapefruit in halves and remove 
the pulp. Simmer a few sprigs of fresh 
mint in a pint of water until flavor is ex¬ 
tracted. Strain and while hot, pour over a 
half box of gelatine which has been soft¬ 
ened in one cupful of cold water. Stir until 
the gelatine is dissolved, add grapefruit pulp 
and juice or juice alone and set on the ice 
to congeal. Pile mixture in the shells and 
decorate with sprigs of mint and mint cher¬ 
ries. 


GRAPEFRUIT A LA WASHINGTON 
Wash and wipe until gleaming as many 
grapefruit as are needed, allowing a half 
to each person. Halve and scoop out the 
centers. Strain juice from fruit and add 
maraschino cherries chopped fine, and a 
tablespoonful of sugar, mix thoroughly with 
gelatine that has been dissolved [half box 
of gelatine for six persons]. Set on ice to 
congeal. Pile high in grapefruit shells and 
sprinkle cherries over top. 


STUFFED APPLES 

Core large red apples, fill centers with 
sugar, and bake in oven until soft, basting 
quite often. When done, remove from the 
oven and fill with grapefruit and orange 
marmalade and cover entire apples with 
whipped cream, sweetened and flavored with 
vanilla. Serve and decorate with glaced 
cherries. 


GRAPEFRUIT SURPRISE 

Halve fruit and carefully, cut out centers, 
leaving a lining of fruit. Whip a pint and 
a half of cream to a froth and as fast as 
it rises place in a colander to drain. That 
which drains off may be put back and whip¬ 


ped over. Add one cupful of blanched al¬ 
monds. Mix thoroughly with sugar until 
quite sweet. Pile high in grapefruit and 
place on ice for three or four hours; then 
serve with maraschino cherries. 


GRAPEFRUIT PUDDING 

Cut in halves and scoop out the centers 
of three grapefruit. Beat the whites of 
four eggs until quite stiff, then add grad¬ 
ually one cupful of sugar, beating all the 
while. When very smooth and light, add 
strained grapefruit juice and beat again. 
Mix with a cupful and a half of diced ba¬ 
nanas. Fill grapefruit shells and serve 
very cold. This is a cheap as well as a 
delicious dessert for either dinner or 
luncheon. 


GRAPEFRUIT JELLY 

Two tablespoons of granulated gelatine,, 
one-third cup of cold water, two cups of 
boiling water, two tablespoons of lemon 
juice, one cup of grapefruit juice, and one 
and one-fourth cups of sugar. Soak gela¬ 
tine in cold water, add boiling water, fruit 
juice, sugar, and strain. Mould, chill, serve. 


GRAPEFRUIT JELLY WITH WHIPPED 

CREAM 

Three cupfuls of grapefruit juice and 
pulp, two tablespoons of lemon juice, half a 
cupful of sugar, one cupful and a half of 
water, two heaping tablespoons of pow¬ 
dered gelatine and whipped cream. Put gel¬ 
atine into saucepan, add grapefruit juice 
and pulp, sugar, lemon juice, and water; 
beat over fire until almost boiling. Strain 
into chilled grapefruit skins. When set, 
sprinkle preserved ginger on top. Cover 
with whipped cream. 


ICES 


GRAPEFRUIT ICE I 

Boil together four cups of water and 
three cups of sugar ten minutes, then re¬ 
move from the fire and add four cups grape¬ 
fruit juice, and juice of two lemons. Add 
more sugar if desired, for some grapefruits 
are not as sweet as others. When cold, 
freeze, to a mush, and let stand for one 
hour before serving. This ice is to be served 
with the meat course as an entree, and it 
makes a most acceptable delicacy. 


GRAPEFRUIT ICE II 

Mix one quart of grapefruit juice with 
the juice of three lemons, two cups of ice 
water, and one and one-half cups of sugar. 
Freeze to a mush and serve in cocktail 
glapses as an entree with a meat course and 
decorate with candied mint leaves, and, if 
desired, pour over one teaspoon Creme-De- 
Menthe. 









30 


ISLE OF PINES COOK BOOK 


CLUB PUNCH FRAPPE 

One quart of water, three cups of sugar, 
one cup of candied fruit cut in pieces, four 
tablespoons lemon juice, one-half cup of 
orange juice, three cups grapefruit 
juice, one-quarter cup of cordial and 
one-quarter cup of brandy. Boil sugar and 
water eight minutes, add all the ingre¬ 
dients, and boil for five minutes. Then cool, 
and freeze to a mush and serve in tall 
glasses with spun sugar used as a garnish 
at the bases of the glass. 


GRAPEFRUIT SHERBET 
Halve three grapefruit and scoop out cen¬ 
ters to the juice of the grapefruit, add 
juice of three oranges, one pint of water, 
two cupfuls sugar, a tablespoonful of chop¬ 
ped crystallized ginger and the well beaten 
whites of three eggs. Mix thoroughly, freeze 
until firm. Serve in grapefruit shells and 
garnish with glaced nuts. 


PASTRY DESSERTS 


FLORENTINES 

Roll rich paste very thin, turn a baking 
pan bottom up and flour it well. Lay the 
paste on the pan, trim the edges, and bake 
quickly. Spread with pineapple and grape¬ 
fruit marmalade, then a thin coating of 
meringue. Then sprinkle with chopped al¬ 
monds and sugar. Brown slightly and cut 
into long narrow strips. 


GLAZED TURNOVERS 

Roll out paste one-eighth inch in thick¬ 
ness and shape with an oval cutter. Flute 
edges with pastry jagger. Put grapefruit 
and orange marmalade on lower half of 
paste. Make six gashes in upper half. Wet 
around the edges and press firmly together. 
Brush over with yolk of egg diluted with 
cold water and bake in a hot oven. 


CONFECTIONS 


CANDIED GRAPEFRUIT PEEL I 

Cut grapefruit-peel in strips, then make 
a syrup of one cupful of sugar to one-half 
cupful of water. Boil until sugar is dis¬ 
solved. Then drop in peel and cook until 
tender. Remove and roll in sugar. This 
may be used as a confection. It also makes 
a delicious seasoning for custards, pud¬ 
dings, etc. 


CANDIED GRAPEFRUIT PEEL II 
Remove peel from four thin-skinned 
grapefruit. Cut in quarters. Cover with 
cold water, bring to boiling point and cook 
slowly until soft. Drain, remove white por¬ 
tion using a spoon, and cut yellow portions 
in thin strips with scissors. Boil one-half 
cup water and one cup sugar until syrup 
will thread when dropped from the spoon. 
Cook strips in syrup five minutes and drain; 
lastly coat with fine granulated sugar. 


NO QUESTION AS TO SUPERIORITY 

“We have distributed two cars of Isle of Pines grapefruit here this winter. We sold nearly all of this fruit at 
$1.00 per box above the prices that were being obtained for Florida fruit and in almost every instance the trade wanted 
more of the fruit, as there is no question as to its flavor being far superior to that of any other grapefruit grown.’’ 
—The Alden Adams Brokerage Co., C. S. Alden, Pres., Cleveland, Ohio. 

BIG IMPORTERS PRAISE OUR FRUIT 

“We have handled probably seventy-five per cent, of the pineapple coming from the Isle of Pines to Boston. They 
are of very large size (all of them weighing individually from six to ten pounds) and better flavored than pineapples 
from any other section shipping to Boston. They mature very early thus enabling the grower to secure very high 
prices by not coming in competition with pineapples from other sections.’’—Lord & Spencer, Boston. 

DESERVES THE HIGHEST PRAISE 

“We have disposed of a large quantity of Isle of Pines grapefruit at $6.00 a crate, and have receive! nothing but 
the highest praise in regard to it from our customers.’’—Thos. F. Galvin, Boston. 






ISLE OF PINES COOK BOOK 


31 


ISLE OF PINES BREVITIES 

There are 4500 Americans on the Isle of Pines. 


Americans own ninety-nine per cent, of the Island. 


New England people have bought nearly 9000 acres of land on the Isle of 
Pines within the past seven years. 


The Isle of Pines Co-operative Fruit Co. is agent for the United Fruit 
Company on the Island. 


Mount Columbus on the Isle of Pines is named in honor of Christopher 
Columbus who landed here in 1492. 


Seven hundred varieties of fish; also crabs, oysters, lobsters and turtles 
are found in the waters surrounding the Isle of Pines. 


Bearing groves on the Isle of Pines sell for $800.00 to $1000.00 an acre in 
the open market. 


Over sixty varieties of rare and valuable hardwoods are found on the 
Island, among them being ebony, mahogany, rosewood and Spanish cedar. 


There are hundreds of miles of good automobile roads on the Isle of Pines 
and scores of motor cars and trucks traverse them every day. 


Ships going through the Panama Canal will pass the very front door of 
the Isle of Pines. 


It is about the same distance from Boston to the Isle of Pines as from 
Boston to Kansas City. 


In a single season 550,000 pounds of high-grade tobacco has been raised on 
the Isle of Pines. The cigars manufactured from this tobacco are of the 
finest quality. 













CO-OPERATION THE BIG MONEY MAKER 

By P. J. EVANS 


I believe I am right in this— you want to 
make money. Well, if you had a hundred 
thousand or a million dollars you could afford 
to put it into Government bonds to earn 3%. 
You could live comfortably within your in¬ 
come, not touching the principal, and never 
be in need. 

But no man or woman ever got wealthy by 
placing small savings from wages in savings 
institutions or in stocks or bonds which pay 
the usual small fixed rates of interest of 3% 
to 6%. To prove this, ask any man of wealth 
if he accumulated his fortune that way. Ask 
the heirs of a man of wealth if the original 
fortune was made that way, and you will get 
“No” for an answer. 

If you are a member of the average class 
you cannot make money very fast upon a 3 to 
6 percent basis. That is why our Co-opera¬ 
tive, Profit-sharing business should appeal 
to you; because the earnings of your money 
are not tied down to small fixed rates of 
interest. 

You will now probably say to yourself 
“What is this Co-operative, Profit-sharing 
business?” My explanation is this: If one 
man with $100,000 can make it earn $20,000 a 
year, why isn’t it possible for a number of 
persons to put together small monthly sums 
and operate a business to get the same result? 
"It IS possible.” 

THE DEVELOPMENT OF THE 
ISLE OF PINES 

Eight years ago I began to sell 10-acre 
tracts of land on the Isle of Pines; advertising 
in the newspapers; sending out books and 
other printed ma ter and talking with every¬ 
body who would listen to me. It was a tough 
proposition to begin with, I assure you. The 
average person didn’t know anything about 
the island. I knew the place thoroughly. I 
had faith in it and the moral courage to back 
up my convictions. I understood the condi¬ 
tions of soil, climate and location. I compared 
the place with Florida and California and 
knew the Isle of Pines would make good. 

Above all, I pictured in my mind what the 
Isle of Pines would be in a few years —a 
thriving American community. I could write 
a book about the past, present and future of 
the Isle of Pines, but today hundreds of thou¬ 
sands of people know about the island where 


eight years ago only a handful even knew its 
location. 

Three lines of steamers are now carrying 
fruit from the Isle of Pines; one connecting 
with Boston steamers, another with New 
York steamers and the third going direct to 
New Orleans. Hotels, schools, churches, 
banks, newspapers and stores; and homes and 
groves by the hundreds tell the story of the 
wonderful progress that has been made on 
the island. Ten millions of dollars have been 
invested in the Isle of Pines; and as a tourist 
resort the place has become famous. In 
brief, it is now one of the most important 
citrus fruit sections in the world. 

Co-operation has made the Isle of Pines just 
what it is today. Co-operation of brains and 
capital built the biggest commercial enter¬ 
prises in the world. And who furnished the 
capital to build these enterprises? The Co- 
operators—the people who placed their hard- 
earned dollars and faith with the dollars and 
brains of big business builders; and those who 
had foresight and grit enough to get in at the 
beginning reaped rich rewards. 

YOUR OPPORTUNITY 
TO MAKE MONEY 

Now, here is your opportunity to make 
money, to make more money with your 
monthly savings than you could make at fixed 
rates of interest. My associates and I are 
putting our time and our dollars into fruit 
raising on the Isle of Pines. We are raising 
the finest pineapples and grapefruit in the 
world upon a Co-operative, Profit-sharing 
plan. We own the land, raise the fruit and 
fell direct. We have our own preserving 
plant in Boston, and we invite you and others 
to become associated with us in the continued 
success and expansion of the business. 

It is the same proposition for the layman, 
the business man and the banker, and if you 
can put aside a few dollars monthly, in the 
same way that you would put the money into 
a savings institution and if you would like 
your money to earn more than ordinary rates 
of interest and are willing to wait for big 
profits, you owe it as a duty to yourself to 
send in the coupon below and to take time to 
read and study the plan as outlined in the 
illustrated book and circulars which we will 
send to you without expense or obligation on 
your part. 


Cut Out and Mail This Coupon 

P. J. EVANS, Treasurer, 

Isle of Pines Co-operative Fruit Co., 

44 Federal St., Boston 

Please send me without expense or obligation on my part your illustrated book 
and particulars of your Co-operative Profit-sharing Plan. 

Name. . 

Street 

City 


State 








AMBRO BRAND PINEAPPLES 


INEAPPLES of the Isle of Pines “Smooth 
Cayenne” variety are the largest and best 
ever introduced into American markets. They 
are packed 8 to 12 to the box as compared with 
other brands common to the American market 
that are packed 18 to 36 to the box. Ambro 
Brand pineapples are planted in rows like 
strawberry plants and are propagated from 
slips, of which six to twelve develop yearly 
on each bearing plant. Five thousand pine¬ 
apples can be grown on an acre of land, 
200,000 plants upon 40 acres; therefore with 
the plan of eight 80-acre plantations in mind, 
half planted to pineapple plants and half to 
grapefruit trees, it is the intention of the 
Co-operative Fruit Co. to grow 1,600,000 pineapple plants and 22,400 grapefruit 
trees. 

Pineapples can be harvested at all seasons of the year, depending upon 
the time the slips are put into the ground. They bear fruit from fourteen to 
eighteen months after planting. Meanwhile they produce additional new slips 
for transplanting in new ground. 

The plants require proper cultivation, including fertilization, and, though 
considered an air plant, they need moisture. This the rainfall of the Isle of 
Pines amply furnishes. The soil of our plantations is of a light, sandy, loam 
nature with a clay subsoil. It retains the moisture necessary for the success¬ 
ful growing of perfect pineapples without irrigation. 

Among the best known firms who are using Ambro Brand Pineapples fresh 
from the plantations or in the form of preserves or syrup may be mentioned: 



THOMPSON’S SPA, 

Boston 

COBB-HERSEY CO., Importers, 

Boston 

GREEN, THE DRUGGIST, 

Boston 

DARTMOUTH SPA, 

Boston 

PORTER’S MARKET, 

Boston 

GRIDLEY LUNCH CO., 

Boston 

E. E. GRAY CO., Grocers, 

Boston 

COBB, BATES & YERXA CO.. 

Boston 

WOODWARD’S DRUG STORE, 

Boston 

KLEIN’S DRUG STORE, 

Boston 

SUMNER’S MARKET, 

Boston 

STUBENRAUCH BAKERY, 

Boston 

R. H. WHITE CO. 

Boston 

WOOD. POLLARD CO., 

Boston 

NORRIS DRUG CO.. 

Boston 

AMERICAN HOUSE, 

Boston 

E. C. CAMPBELL CO., Baker Supplies, 

Boston 

EPSTEIN DRUG CO., 

Boston 

V. MASCHIO, Fruit Dealer, 

Boston 

A. SCHLEHUBER, Caterer, 

Lynn, Mass. 


MARSTON & STURTEVANT, Grocers, Beverly, Mass. 


C. R. HILLBERG CO., Druggists, 
F. J. CAMPBELL, Druggist, 
RUSSO BROS., Fruit Dealers, 
FRED GARDNER, Druggist, 

H. C. HALL, Druggist, 
INTERNATIONAL FRUIT CO., 

C. P. SANFORD MARKET, 
REINER CO.. 

EVERETT N. PLACE, 
PROVIDENCE DRUG CO.. 

J. F. GIBSON, 

FISKE DRUG CO., 

HANAFORD BROS., 

MILLIKEN & TOMLINSON CO., 
MANHATTAN MARKET, 

J. R. CLOGG & CO.. 

FOWLER DRUG CO., 

GORMAN BROS., Grocers, 

A. J. BRECOURT. Druggist, 


Brockton, 
Lowell, 
Malden, 
Lawrence, 
Waltham, 
Providence, R. I. 
Providence, 
Providence, 
Providence, 
Providence, 
Providence, 
Pawtucket, 
Portland, Me. 
Portland, Me. 

Cambridge, Mass. 

Montreal, Canada 
Bangor, Me. 

Manchester, N. H. 

Manchester, N. H. 



















ISLE OF 1 

AMBRO BRANl 

Prices are all net F. ( 


LIBRARY OF CONGRESS 



CONCENTRATED PINEAPPLE 
SYRUP 

For Home and Soda Fountain Use 

In gallon jugs.$1.50 per gal. 

In trial size bottles.25c each. 

In 5-gallon kegs.$1.30 per gal. 

In LO-gallon kegs.$1.20 per gal. 

In 33-gallon kegs.$1.L0 per gal. 

Special prices 


0 014 637 226 0 £ 

tnur x xii/ * a i. __ *j£j 

For Hotels: Restaurants and Clubs, and for the Soda 
Fountain, Ice Cream and Confectionery Trade 

Case of 6 ^-gallon jars.$7.50 

Single jars or less than one case, 
per ^-gallon.$1.35 

to the trade 


CHOPPED 

PINEAPPLE FILLER 

For Bakers and Confectioners 

In 30-lb. pails.18c. per lb. 

Ambro Brand chopped pine¬ 
apple and pineapple syrup are 
made from fresh, ripe fruit 
and granulated sugar without 
artificial coloring. In large 
quantities 1-10 of 1% of ben¬ 
zoate of soda is added as a 
preservative. Small quanti¬ 
ties do not require the pre¬ 
servative. 

SLICED AND CUBED 
PINEAPPLE 

We expect soon to be able to 
supply the demand for sliced 
and cubed pineapple in glass 
jars and in cans. If interested 
write for terms. 

PINEAPPLES 

We raise the smooth cayenne 
Ambro Brand pineapples from 
which the Ambro Brand pro¬ 
ducts are made upon our own 
plantation on the Isle of Pines, 
West Indies. These pine¬ 
apples weigh from 5 to 12 
pounds each, and in tenderness, 
juiciness, color and richness 
of flavor they surpass any 
other known variety. 



BOSTON 
NEW YORK® 


CHOPPED 

PINEAPPLE 

For Grocery and Family Trade 

Case of 2 doz. 8-oz. jars. .$5.00 


PINEAPPLES 
BY THE BOX 

During the months of June, 
July, November, December 
and January we are able to 
supply pineapples by the box 
in sizes ranging from 8 to 16 
to the box at $5 per box. These 
are the famous smooth cayenne 
Ambro Brand pineapples 
grown on our own plantation. 
In buving be sure to see that 
the Ambro Brand trade-mark 
is attached to the fruit. 

GRAPE FRUIT 
BY THE BOX 

Our plantations are not yet 
old enough to permit shipping 
our own grapefruit in quanti¬ 
ties, but from time to time we 
are in a position to supply Isle 
of Pines grapefruit at prevail¬ 
ing prices, ranging from $4 to 
$6 per box, according to the 
size of the fruit, which comes 
packed 28 to 80 in a box. 


ISLE OF PINES INFORMATION 


Average temperature 75° Fahrenheit. Rainfall, 56 
inches. 

180 miles south of Key West, Florida, 60 miles from 
Cuban Coast. 

1.300 miles from Boston. 

750,000 acres in area. 99% owned by Americans. 

6.000 American property owners. 

$10,000,000 Spent in its Commercial Upbuilding. 

300,000 Boxes fruit estimated Shipment for 1914. 

Topography, rolling and mountainous. 

18 freshwater rivers. Pure drinking water every¬ 
where. 

4 Docks and warehouses, 2 Ports of Entry, several 
steamship lines. _ 


2 Banks, each with several branches. 

17 Hotels, 8 Schools, 11 Churches 9 Sawmills. 

Chamber of Commerce, Fruit Growers’ Exchange 
Women’s Clubs, Social and Athletic Clubs, Wireless 
Telegraph, 2 Newspapers Canneries, Furniture Factory. 
Stores. Garages. Restaurants. Hundreds of Beautiful 
Homes and Groves. Mineral springs and baths. 

Good automobile ro*d3 and fine bridges. 

Excellent boating, bathing and fishing all the year 
round. 

No rheumatism, malaria, catarrh, asthma or bron¬ 
chitis. 

Uncultivated land values $100 per acre and upwards. 


ISLE OF PINES CO-OPERATIVE FRUIT CO. 

Executive Offices : 44 Federal St., Boston Preserving Plant: 110 Broad St., Boston 

Please address all communications to the Federal Street Office, but 
visitors are welcome to inspect our preserving plant at any time. 


t 











































